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Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, duck.



The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Duck Salad with Seville Orange and Pomegranate Dressing

The bitterness of Seville oranges isn't just great for marmalades; their tartness can also be put to use in this sharp marinade and dressing that contrasts with the sweetness of the duck.

  • Preparation time:Prepare 15 mins plus overnight marinating
  • Cooking time:10 minutes
  • Total time:25 minutes, plus ovenight marinating 25 minutes

Serves: 4

Ingredients

  • 1 tbsp Olive oil
  • 4 Chicory heads, separated into leaves
  • 4 Skinless duck breasts (150g each)
  • 1 tbsp Clear honey
  • 2 Seville oranges, zest and juice
  • 1 Pomegranate
  • 2 Medium sweet oranges
  • 2 tbsp Walnut oil

Method

  1. Put the duck breasts in a shallow dish with the honey and half the Seville orange zest and juice. Cover and marinate for at least 1 hour, or leave overnight in the fridge.
  2. Cut the pomegranate in half. Squeeze one half into a jug to collect the juice, then bash out the seeds from the other half and set aside. Peel the sweet oranges and slice the flesh into rounds. Bring the water in your steamer to the boil. Remove the duck breasts from the marinade and season. Steam, covered, over a medium heat for 10 minutes.
  3. Meanwhile, for the dressing, whisk the remaining Seville orange zest and juice, the walnut oil and olive oil into the pomegranate juice. Season the dressing and toss with the chicory leaves in a bowl. To serve, divide the dressed chicory between 4 plates and slice the duck. Arrange the duck on the chicory with the orange slices and pomegranate seeds.

098081 Yalumba Organic Shiraz £9.99

A smooth, ripe organic Australian Shiraz. Yalumba is Australia's oldest family-owned wine-producer and this is its first organically produced wine. Exclusive to Waitrose.


Heston's duck liver parfait with apricot chutney

  • Preparation time:5 minutes
  • Cooking time:25 minutes, plus soaking
  • Total time:30 minutes, plus soaking

Serves: 10

Ingredients

175g pack Heston from Waitrose Duck Liver Parfait
Crusty bread, (or Melba toast) to serve
Fresh chives, thinly sliced, to serve

For the apricot chutney

175g dried apricots
1 tsp olive oil
1 medium onion, peeled and diced
1 clove garlic, peeled and finely chopped
1 tsp fresh root ginger, peeled and grated
150g orange juice
45g cider vinegar
¼ tsp chilli powder
35g golden caster sugar
Pinch of salt

Method

1. Cover the dried apricots with boiling water in a bowl and let them soak for 3–4 hours or until completely soft. Drain them and chop roughly.

2. Heat the oil in a saucepan over a low heat and cook the onion and garlic for 5 minutes or until soft. Stir in the apricots, grated ginger, orange juice, cider vinegar and chilli powder and cook for 10–15 minutes until most of the liquid has been absorbed.

3. Stir in the sugar and cook for another 2 minutes, then add the salt.

4. Pour into a sterilized jar and store in the fridge, allowing the flavours to develop for at least 24 hoursbefore serving.

5. Serve on a slice of slightly charred crusty bread with a little of the chutney. Top with thinly sliced chives, salt and freshly ground black pepper.

083227 Cave de Beblenheim Pinot Gris Reserve £9.99

A highly regarded, wonderfully balanced Pinot Gris showing great minerality with ripe fruit aromas of pears and honey and rich smoky flavours.


Wild Duck Salad With Orange And Fennel

This is a great dish to serve as a starter or light supper; the orange complements the richness of the duck meat. The recipe works well with domestic duck legs too – just poach the flesh for less time.

  • Preparation time:45 minutes
  • Cooking time:15 minutes
  • Total time:1 hour 60 minutes

Serves: 4

Ingredients

  • Duck
  • 1 oven-ready mallard duck (about 470g)
  • 1 fresh bouquet garni
  • 1 onion, peeled and halved
  • 2 garlic cloves
  • 1 carrot, chopped in four
  • 1 stick celery, chopped in four
  • 5 black peppercorns
  • Salad
  • 4 cloves garlic, finely chopped
  • 3 tbsp extra virgin olive oil
  • 2 medium fennel bulbs, finely diced
  • 1 medium red onion, finely diced
  • ½ tsp dried oregano
  • 2 large limes, juice only
  • 1 large orange, juice only
  • 20g fresh coriander

Method

  1. Put the duck in a large cooking pot with the herbs, vegetables and peppercorns and cover with cold water. Bring to the boil, then simmer gently for 15–20 minutes. Allow the duck to cool a little in the poaching liquid, then remove. The flesh should come away from the bone easily and still be a little pink. With two forks, shred the meat off the carcass and set aside. Discard what should have become very fatty stock.
  2. Heat 1 tbsp of the oil in a pan and sauté the duck meat for 5 minutes on a high heat. Add the fennel and cook for 3–4 minutes. Add the onion and garlic and cook for a further 3–4 minutes. The vegetables should still retain their crunch but be turning a golden colour at the edges. Allow to cool, then stir in the oregano, citrus juices and coriander. Serve cold or at room temperature with sweet potato wedges that have been roasted in olive oil with chopped red chillies and crushed garlic cloves.

853290 Mount Pleasant Lovedale Semilion £29.99

One of the finest Semillon vineyards in Australia, a flagship wine from one of Australia's most respected and awarded wineries. Gold medal winner at the Adelaide Wine Show 2015


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