Cheese Board, Duck Rillette & Chutney

Duck Rillettes

Prep time: 1 – 2 hours
Cooking time: none

Serves 4

Ingredients:

• 5-4 legs duck confit
• 150g-175g duck fat
• 5 tbsp roughly chopped flatleaf parsley

Method:

1. Remove all of the meat from the duck legs, discarding skin, bone and tendons.
2. Place the duck meat into a bowl and blend together with an electric hand whisk.
3. Gradually add the duck fat as you continue to mash.
4. Add the chopped parsley and season with salt and freshly ground black pepper
5. Spoon the mixture into four small ramekins and place in the fridge to set.
6. Remove from the fridge ten minutes before serving.

 

Windfall apple, ginger and tomato chutney

Prep time: 20 minutes
Cooking time: 1 hour 30 minutes

Makes about 4 x 300ml jars 

Ingredients:

• 1kg windfall apples, peeled, cored and chopped
• 500g ripe tomatoes, chopped
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 3cm piece of fresh ginger, peeled and finely grated
• 1 red chilli, deseeded and finely chopped (optional, for heat)
• 250g light soft brown sugar
• 300ml cider vinegar
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp mustard seeds
• ½ tsp ground allspice
• ½ tsp salt

Method:

1. Place all the ingredients in a large, heavy-based saucepan or preserving pan. Stir to mix and bring slowly to the boil over a medium heat, stirring until the sugar has dissolved.
2. Reduce the heat to low and simmer gently for 1–1½ hours, stirring regularly, until thickened and jammy. The chutney is ready when you can draw a spoon through it and it leaves a clear trail on the base of the pan.
3. Ladle the hot chutney into warm, sterilised jars. Seal immediately with sterilised lids, then leave to cool.
4. Store in a cool, dark place for at least 2 weeks before eating to allow the flavours to mature. Once opened, keep in the fridge and use within 3 months.