Brown Butter Waffles with No-Churn Blueberry Ice Cream

Oh my. That photo right there makes me salivate profusely everytime I look at it. Every. Time. It's probably worse for me because I know exactly what it tastes like, and it tastes even better than it looks in that photo. This is the first time I've ever made waffles for this blog, because this is the first time I've had a waffle iron since I moved out of home! YAY. Thanks to the awesome Suze for letting me borrow her waffle iron. I'm the kinda person who cannot eat waffles without ice cream. The combination of those piping hot, golden waffles with some creamy ice cream melting on top makes me happy. So this weekend I made my own ice cream and waffles. And ate it with maple syrup. And bacon. Yup.

Once you have a waffle iron, you need a good waffle recipe. Luckily for me, my brother has a great one. We've been using it for years and it has never failed us. It may seem a bit more tedious than some of the more basic recipes (because you have to separate your eggs and whip the egg whites separately), but it is definitely worth the extra effort. The waffles you give lots of love will love you back! My brother's one complaint was that the recipe uses vegetable oil and he would have loved to try it with butter instead. We are a butter-loving family. So I took it to the next level and made these waffles with browned butter. If you've been reading my blog for long enough you know how much I love the aroma and flavour of brown butter. It's ridiculously good with pretty much everything. These waffles are no exception.

Rather than flavouring the waffles with blueberries, I decided to make Blueberry Ice Cream instead. It's been a while since I've made ice cream and there are two big reasons for that. 1. It can be a pain to make the custard base for an ice cream, chilling it, then waiting for it to churn and freeze. 2. I HATE HATE HATE photographing things that melt. It is incredibly stressful to try and scoop that pretty, perfect little scoop of ice cream and then shoot it before it turns into a puddle. I usually end up covered in melted ice cream. The awesome Lisa solved one of these problems by sharing an amazing no-churn ice cream recipe (linked below). It's so ridiculously easy and works just as well as churned ice cream in my opinion. And it's so pretty that it was worth running around to get the shot of one scoop of ice cream.

When I was a kid I remembered tasting a sample of blueberry ice cream in the supermarket. It was so good, it stuck with me forever (even though my Mum refused to buy a tub for me no matter how much I whinged). I remember searching in the supermarket ever since then for blueberry ice cream and never finding one that was like the one I tasted. This recipe tastes JUST like how I remembered that blueberry ice cream. You have no idea how happy that makes me. I'm surprised that it's not a more popular ice cream flavour because it works so well and the colour is so beautiful. Look at all those pretty swirls of purple! It is definitely worth making at home, and you can use frozen berries if you want to save a bit of money. 6 dollars for a fresh punnet eek.

In other news, it was really fantastic to hear that I was included in the Top 100 Voices of 2013. And even better, two of my best friends Karen & Lisa are included in the top 25 Food and Wellbeing category with me! Love you crazy, talented girls. You can see the other great bloggers included in the category here.

Speaking of nominations, go check out the Saveur food blog awards and if you have the time make sure you vote for the incredibly talented Top with Cinnamon. And check out Izy's blog if you haven't already, I'm currently slightly obsessed with it. To celebrate I made a (crappy) gif, which is no where near as amazing as the mesmerising ones you'll find on her blog. Blame my handheld photography and dodgy photoshopping skills. But I do love a good drizzle of maple syrup.

Brown Butter Waffles with No-Churn Blueberry Ice Cream
(makes approx 8 waffles and about 1-1.5L of ice cream)
For the blueberry ice cream (adapted from spicy ice cream):
2 punnets (250g) fresh or frozen (and thawed) blueberries
Juice of 1/2 lemon
3-4 tbsp sugar, adjusted to taste
2 cups cream (pure/pouring cream (or heavy cream in the US, min 35% fat unthickened))
1 can (395g) sweetened condensed milk

Place blueberries, lemon juice and sugar in a small saucepan (I used 3 tbsp of sugar first and then added another tbsp after tasting it later) on low-medium heat. Stir regularly until the sugar dissolves and the skins of the blueberries start to split. Continue to stir and allow mixture to simmer for 5-10 minutes, and try to mash the blueberries with a fork as they soften. When mixture starts to thicken slightly, remove from the heat and allow to cool. When at room temperature, transfer to a bowl and chill in the fridge until needed.

Place cream in a large mixing bowl and beat with electric mixer on high until it reaches soft peaks (take care not to overmix). Gently fold in condensed milk until combined and then pour mixture into a large loaf tin (about 1.5L capacity). Dollop blueberry mixture over the top of the cream mixture and then use a spatula to fold the fruit carefully throughout the cream. Alternatively, blend the fruit mixture and add it at the same time as the condensed milk for a smoother colour and texture (I prefer the rustic, swirly look). Freeze overnight.

For the waffles (adapted from this Toastmaster Waffle Iron recipe):

110g (about 7 tbsp) butter (can be substituted with 7 tbsp vegetable oil)
1 3/4 cup flour (plain/all-purpose)
2 tsp baking powder
1/2 tsp salt
1 tbsp sugar
3 large eggs, separated and at room temperature
1 1/2 cups milk, room temperature

Preheat your waffle iron. Place butter in a small saucepan on low heat stirring occasionally, until foamy, about 5 minutes. Continue to cook, stirring frequently, until the milk solids turn brown and the butter smells nutty, about 4 minutes longer (take care not to burn, I removed mine from the heat just as it started turning brown as it continues to cook in the saucepan even after it's off the heat). Set aside.

Sift flour, baking powder, salt and sugar in a large mixing bowl and set aside. In another mixing bowl, whip egg whites to stiff peaks, set aside. While slowly mixing (either with a whisk or an electric mixer on low), add egg yolks to mixture, follow by the butter, and then the milk. Mix until combined. (If your milk is too cold this may cause the mixture to go a bit grainy because of the butter solidifying, but this is okay). Fold egg white into mixture until combined. Pour mixture into your heated waffle iron, I used about 1/2 cup of mixture per waffle. Cook to your waffle iron's instructions, until waffles are golden brown and crisp. Serve immediately with your blueberry ice cream, and some maple syrup and streaky bacon if you're into that sorta thing ;)

Leftover waffles can be frozen once they have cooled completely, then reheated in the toaster or microwave before serving.

Roasted Garlic & Gruyere Cheese Toasties

I don't have a proper recipe post for you today. I seem to be suffering a bit of baker's block again, and I didn't want to force the issue by baking something when I didn't feel like it. So yesterday, instead of baking, I woke up super late and I made myself a cheese toastie (aka a grilled cheese sandwich to those in the US) for lunch. I recently had an eye-opening experience with a cheese toastie at the Gazebo Wine Garden and I have been craving them ever since. So I made a very simple sandwich with bread, butter, cheese and garlic. In case it's not obvious from 99% of my blog, I love my sugar. But I love cheese and garlic nearly as much. I'm sure everyone has their own favourite way of making a grilled cheese sandwich, and this is now officially my favourite version. I fried this baby up in butter (wishing I had invested in a cast iron griddle), using a nifty trick I read about online to cover the pan with a lid to help the cheese melt faster before the bread burns. It was golden and crunchy on the outside with a perfectly melted inside. This cheese toastie was good. Effing good. Like the combination of a regular boring cheese sandwich and garlic bread plus a sprinkling of fairy dust. So good that I made another one straight away. And I made one for A and took a photo of it because sharing is caring. Then I ran out of cheese and weeped silently to myself.

Roasted garlic is something truly magical, it's sweet, soft, buttery and mild enough to eat on its own, and doesn't give you anywhere near as crazy garlic breath as the garlic sauce from El Jannah (not that the death breath ever stops me from eating it by the bucketload). It might look like a lot of garlic to be eating on its own but the way it's cooked means it's much easier to eat. The caramelisation makes it lovely and sweet, which is the perfect addition to that beautiful melty, creamy gruyère cheese in this toastie. It's something so easy and uncomplicated, but your tastebuds will be so freakin happy they might get up and do a little dance. So this isn't really a recipe as it's just a humble grilled cheese sandwich, more like a public service announcement; if you love cheese and garlic as much as I do, you want to be eating this right now. Sometimes it's best to keep things simple, to go back to the basics. Of course gruyère isn't exactly cheap, but it is so worth splurging for it every now and then.

Roasted Garlic & Gruyère Cheese Toasties (Grilled Cheese Sandwiches)

Per sandwich:
1 head of roasted garlic (I prepared it using this recipe from Simply Recipes)
30g (2 tbsp) unsalted butter
2 slices white bread (I grew up with the regular, super processed full of sugar bread so I love it but you can use another bread if you want)
1 fairly thick (about 4 mm or 1/6 inch) slice of Gruyère cheese (or any other good melting cheese you prefer)

Remove the roasted garlic cloves from the head and mash in a bowl. Place cheese on top of one side of bread and spread the mashed roasted garlic over the cheese, top with other slice of bread. Using a non-stick pan or a cast iron griddle, place on medium-low heat with a 15g (1 tbsp) butter and heat until the butter completely melts. Place sandwich in pan, so that the cheese is closer to the bottom of the pan, then cover the pan with a lid or a piece of foil. Fry until the cheese melts and the bread has turned golden brown, about 3 minutes, and then add the same amount of butter to the pan, flip the sandwich over and fry until golden. Eat immediately, try not to make any excessive moaning noises while enjoying the melted cheesy goodness.

I was in such a good mood after eating these that I got back in the kitchen and baked something equally simple and satisfying. I guess you just have to stick to the basics every now and then. So I'll be back with a proper baking post in a couple of days.

Ginger Beer Pulled Pork on Brioche Buns

Are you ready for this? I've been slaving away in the kitchen all the weekend so I could bring you this amazing meal. Hah! I lie. I've actually been lazing around watching TV while I let all my kitchen appliances do the work for me. I'm in love with my slow cooker and the dough hook attachment on my stand mixer because it means I get to eat 10-hour slow cooked Ginger Beer Pulled Pork on buttery Brioche Buns and served with a spicy, colourful coleslaw. I love my kitchen appliances.

This pork is magical. The smell is unbearably mouth-watering as it cooks, the meat is so fall-apart tender and juicy, and the sauce makes you want to weep with happiness. I might be exaggerating a bit but it's still pretty effing good. An entire pork shoulder (or pork butt to US readers) rubbed in a wonderful spice mix and then slow cooked in a bit of ketchup, onions, mustard, Worchestershire and lots and lots of ginger beer. I just kept adding things to the mixture until I was happy. It tastes so good AND it involves ginger beer. I still blame Lisa for my ginger beer obsession. And my pulled pork obsession. So you can blame Lisa for this post :)

The ginger beer isn't particularly strong so you can't really distinguish its flavour in the pork or the sauce, but it adds a lovely sweetness and a little kick. If you wanted to up the ginger flavour you could probably add a small piece of fresh ginger into the cooking liquid or add some ground ginger to the spice rub. When you eat this pulled pork mixed up with the sauce on top of buttery, eggy, slightly sweet and freshly baked brioche buns you end up with flavour perfection. There's such a great balance of sweet, salty, spicy and sour.

I used my usual recipe for brioche that I've blogged about previously. Even though I kept putting off this recipe idea because I kept thinking that the brioche was painfully complicated, I was surprised to find that the recipe was very straightforward; there's just a lot of waiting time while you while the dough is proving. It's definitely worth the wait, the end result are these pillow-soft, rich and buttery rolls that are perfect for eating with the pork. Or with burgers. Or shaped into hotdog buns. Or eaten with strawberry jam. Or kaya and salted butter! It's good with everything and it's good on its own.

I served these pulled pork buns with a Vietnamese-inspired red cabbage coleslaw with pickled carrots, red onion and coriander and a fish sauce, vinegar, lime and chilli dressing. I love the bright purple colour of this salad and the light dressing that's packed full of flavour. These days I love to make this coleslaw recipe as an alternative to the heavier, creamy mayo coleslaws. And can you believe it, two savoury recipes in the space of one month after a year of no savoury recipes! I need figure out where I left my sweet tooth. While I'm doing that, find some free time to make this recipe. I know the ingredients list looks long but you can adapt the pork depending on what you have available - try it with dijon instead of wholegrain mustard, or cook it in ginger beer and add whatever sauce to the pork later if you're feeling lazy.

Ginger Beer Pulled Pork
(serves 6-8 people)
1 pork shoulder, about 1.5-2kg
2 small-medium brown onions, diced
1 tbsp paprika
2 tsp cumin seeds
2 tsp hot chilli powder (I love it spicy so I doubled this amount)
3 tsp freshly ground pepper
1 tbsp salt (I used sea salt flakes but not necessary)
1 tsp Wholegrain mustard
2 tbsp apple cider vinegar
2 tbsp ketchup
2 tbsp Worchestershire sauce
2 cups ginger beer plus extra if needed (Replace with ginger ale if you can't get ginger beer)
To serve: Warm brioche buns (recipe below) and spicy coleslaw (recipe here)

You will need to begin this recipe (and the brioche) a day in advance. Place cumin seeds in a mortar & pestle and grind well. Add chilli powder, paprika, salt and pepper and mix together. Rub mixture all over the surface of the pork, you may end up with excess depending on the size of your pork shoulder. Place onions, mustard, apple cider vinegar, ketchup, Worchestershire sauce and ginger beer in your slow cooker pot and add pork. Cook on low for about 9-10 hours or medium for about 6-7 hours. You may want to flip the pork over halfway through, but it's not necessary. (If you don't have a slow cooker you could try placing the ingredients in a cast iron pot with the lid on and baking in the oven at 150°C (300°F) for around 5-5.5 hours (Thanks V!), you may need to top up the liquid in the pot with extra ginger beer every couple of hours, until the pork is tender enough, but I haven't tested this method so no guarantees!)

Remove the pork from its juices, but keep the leftover liquid. Using two forks, shred the pork meat, it should fall apart easily. If not you may need to cook the meat for longer. Either by turning on the slow cooker on medium with the lid open or placing the leftover liquid in a saucepan on medium heat, reduce the liquid until it starts to thicken slightly. At this point you can add any extra condiments to taste, I added about 1/3 cup extra ginger beer to give it a bit more sweetness. You could also add some barbeque sauce if you like. Add the pork back to the reduced sauce and mix together. Serve warm on brioche buns (recipe below), ideally served with a spicy slaw (recipe here)

Brioche Buns
(makes 12 buns or 24 mini buns, adapted from my previous recipe here)
7g (1 packet) active dry yeast
2 tbsp sugar
1/3 cup lukewarm milk
3 cups plain flour
1 tsp salt
4 large eggs, beaten
200g butter, cut into small pieces and softened
Egg wash: 1 large egg yolk, lightly beaten with 1 tbsp milk
Optional: Sesame seeds to top off buns

Mix the yeast, 1 teaspoon of sugar and the milk in a small bowl. Set aside for 10 minutes until frothy. Combine the flour, remaining sugar and salt in a large bowl. Make a well in the centre and pour the eggs, milk and yeast mixture.

Knead the dough with an electric mixter fitted with a dough hook for 8-10 minutes, until smooth. Beat the butter, one piece at a time, into the dough with mixer at low speed. Mix for 5 minutes, until the dough is smooth and elastic (it will be quite soft). Place in an oiled bowl, cover with a clean kitchen towel, and leave to rise at room temperatre for 2-3 hours, until doubled in bulk. (The temperature should be about 24°C (75°F), no hotter, as the butter will melt and separate out from the dough)

Punch the risen dough down, turn out onto a lightly floured work surface and knead for 2-3 minutes. Return to the bowl and place in the refrigerator for several hours or overnight.

Split dough into 12 equal portions for regular sized buns, 24 portions for miniature buns (I did half-half). Roll into neat balls and flatten slightly. Place on two baking paper lined baking trays, equally spaced apart. Cover and leave for an hour at room temperature. Preheat the oven to 220°C (428°F). Lightly glaze the buns with egg wash and sprinkle a pinch of sesame seeds on top of each. Bake for 10 minutes, then reduce temperature to 190°C (375°F) and bake for another 10 mins (only 5 mins for the mini buns) or until golden brown on top and a skewer inserted into the centre comes out clean. I baked one tray at a time in my small oven, but if you're baking two trays you will want to switch the top and bottom tray around halfway through. Remove the brioche from the tray immediately and let cool on a rack.

Chicken Salad with Buttermilk Chive Dressing

A quick post for the middle of the week, and oh my god it's savoury. AND healthy. What's going on??? I wouldn't normally post about a salad, but I felt compelled to share this one with you because it took me about 5 seconds to prepare and it was so tasty and pretty healthy too. I like to think of it as my 'leftovers salad', which is where I throw together whatever I have in my fridge in the hope that it resembles a meal. It's great for when you have leftover roast or BBQ chicken from dinner the night before.

There's obviously nothing mind blowing about the salad itself; just baby spinach, chicken and corn, but the dressing is good part. I always end up with leftover buttermilk from baking and other than making pancakes and scones, I don't have many uses for it. Buttermilk is kind of magical though. It's thick and creamy and anything that you bake with it turns out super moist. But it's low fat! And it works awesome in a salad dressing, making it a great replacement for those ultra fatty creamy dressings without any loss of flavour. As Tomred wisely said to me once, it's all about the dressing.

Chicken Salad with Buttermilk & Chive Dressing
1 1/2 cups Shredded chicken breast (or whatever leftover meat, or tuna)
1 bunch/bag baby spinach (or whatever salad greens you prefer)
1 cup sweet corn kernels, cooked (fresh or frozen)
(Basically you can throw in whatever leftovers you like)

For the dressing:
225ml buttermilk
2 tbsp freshly chopped chives
2 tbsp white vinegar
1 tbsp low fat mayonnaise
1/4 tsp sea salt
1/4 tsp freshly ground pepper

These instructions are so easy I feel silly: place all the ingredients for the dressing in a bowl and whisk to combine, adjust to taste if necessary. Place all the remaining salad ingredients in a large bowl and toss with dressing. Top with extra freshly cracked pepper. Enjoy!

Edit: OH I nearly forgot! It's my blog's 1st birthday today!! Yay! Happy Birthday little blog :) I think a cake is in order....

Happy Chinese Valentine's New Day Year!

Happy Chinese New Year and Happy Valentine's Day Everybody! Wishing you a very prosperous new year and a lovey dovey Valentine's Day. Every year, even though our parents and all of our relatives are celebrating the new year in Malaysia, my brother and I will still try to whip up a fabulous new year for friends and loved ones. And the star of this meal is always the yee sang, an amazing sashimi salad which takes a fair amount of time and effort. It's always my job to arrange all the different elements of our yee sang together on a big platter, and this year I decided to make it Valentine's Day themed.

As you can see, there are a lot of things that go into this salad. This year included plump scallop sashimi and salmon sashimi, radish, cucumber, lettuce, jellyfish, carrot, pomegranate and ruby grape fruit. I arranged the sashimi in a heart shape and even carved the grapefruit. See?

This is by far the BEST salad ever! As you can tell, a lot of time and effort goes into it's construction, and it is almost impossible to do without a mandoline. (But not completely, we used to do it!)

I used to think that everyone around the world had yee sang when they celebrated Chinese New Year, but quickly learnt that it's really only common in Malaysia and Singapore. So what's so great about this salad? Well what you see above is only half of it. The fun part is coming up next.

First we sprinkle the contents of our red packets over the top (toasted sesame seeds and five spice). Then we pour over our beautifully thick salad dressing made of plum sauce, honey, lime juice, chilli, sesame oil and a little bit of kaffir lime.

Deep fried wonton skins (expertly fried by A) are scrunched up and sprinkled over the top.

...Then everyone grabs their chopsticks...

...And tosses like crazy! The higher your can lift the salad up with your chopsticks the better, and the messier the better!

And finally, you dig in! This was the BEST yee sang we've made so far, the scallops were so fresh and sweet and were still so fat even though we had sliced them in half. The dressing was sweet and zingy, and there was a perfect balance of textures and flavours. Heaven.

And if that wasn't enough for you, my brother whipped up two more amazing dishes for us to enjoy. The first was the most delicious thing ever, braised pork with chinese mushrooms, dried scallops and 'hair algae'. Don't be put off by the sound of the algae, it has a beautiful slippery texture and soaks up all the rich sauce. This was an adaptation of a dried oyster and hair algae dish which is quite common during New Years, because when you say dried oyster and hair algae (pronounced 'fat choy') in Cantonese it sounds similar to the Chinese New Year greeting of either "Good deeds and prosperity", or "Good business and prosperity". And it's like an explosion of umami on a plate. Soooooo goooooood.

We also enjoyed a whole steamed snapper, and a dessert which will have to remain a secret for now. Needless to say, we had WAYYY too much food and didn't finish anything except for our yee sang. I hope everyone else is enjoying the festivities today, and have a very happy New Year!

Duck a L'Orange & Duck Fat Roasted Potatoes

I had to giggle a little bit about the fact that we were eating duck a l'orange for lunch on Australia Day. While others were enjoying barbeques and lamingtons around the country, we were preparing this classic French dish. BUT, it did happen to be from my Margaret Fulton Christmas book, which was given to me as a present from the lovely Karen from Citrus and Candy. And what could be more Aussie than Margaret Fulton?!

We had originally planned to cook this duck for Christmas. We had a bacon wrapped turkey breast, a ham and prawn cocktails on the menu, it was meant to be a daggy, retro Christmas dinner. But our eyes were bigger than our stomach and we barely managed to finish just the turkey and the prawn cocktails. So we finally got a chance to use our duck on Australia Day.

It was surprisingly simple to put this dish together. I don't cook often (this is the first savoury recipe on here in how long??), so I was happy to help my brother while he did most of it. Most of the energy goes into making the rich sauce, strongly flavoured with orange. And the sauce is the key to this recipe, you can't enjoy the duck without it. I found the meat on it's own wasn't orangey enough for me, but with the sauce it packed a nice citrusy punch.

And OH MY GOD, how good are potatoes cooked in duck fat?! I hadn't had it in so long, and I had a foodgasm when I tasted them again. If you haven't tried duck fat roasted potatoes yet, you haven't lived. These potatoes were cooked to within an inch of their life, and then fluffed up and tossed into a roasting pan full of the fat that had dripped off our duck. All those little fluffy bits of potato on the outside crisped up into crunchy brown pieces of deliciousness.

Duck a l'Orange (and duck fat roasted potatoes)
(from Margaret Fulton Christmas - I have halved the original recipe)
1 x 2.5 kg duck
Rind of one orange, pared
Salt and freshly ground black pepper

1/6 cup sugar
1/8 cup sweet red wine vinegar
3/4 cup chicken stock
3/4 tbsp arrowroot mixed with 1 tbsp port (we substituted the arrowroot for 1 tsp of potato flour)
Rind of one orange, cut into shreds,
1/4 cup port
1 tbsp orange liquer such as Cointreau or Grand Marnier
8g butter
Flesh from 2 oranges chopped into segments

Approx 1 kg potatoes, peeled

Preheat oven to 220 degrees C. Remove all the excess fat from the inside of the duck and insert the pared orange rind into the cavity. Season with salt and pepper and truss the ducks. (We didn't have any string so we just skewered everything together...it sorta fell apart but it didn't seem to matter). Pat dry with paper towel and place the ducks, breast side up, in a roasting pan. Bake for 20 mins until the ducks have browned lightly and released some of their fat. Remove the ducks from the roasting pan but keep the excess fat in the roasting pan. Lower the temperature to 190 degrees C and return the duck to the oven in another roasting pan for an hour.

Boil the peeled potatoes in a large pot of water for approximately 20 minutes, until they are cooked through and just about to fall apart. Drain potatoes and very gently toss them around in the colander so that the exterior fluffs up. (If you have time, place the cooked potatoes into the fridge to remove moisture from them, this will make them extra crispy). Return the duck fat to the oven to heat it slightly, then remove from the oven and gently toss the potatoes in the roasting pan of hot duck fat. Roast potatoes in oven for around 45 minutes, or until they are crisp on the outside. Ensure they do not burn.

Meanwhile, for the sauce, boil the sugar and vinegar over a high heat until it forms a thick syrup. Remove from the heat and gradually stir in the chicken stock. When smooth, put back over the heat and bring to the boil. Gradually add the arrowroot mixture and the orange rind. Simmer the sauce for about 4 minutes or until the sauce is clear and thickened.

When the duck is cooked, remove the trussing and place them on a serving dish and keep warm. As the duck is awkward to dave, it might be best to carve in the kitchen. Cut straight down through the breastbone and back (use scissors or poultry shears to cut through bone). Lay each half of board and make a slanting cut between ribs to separate the wing and leg, making two good portions of each half. With scissors or shears, trim away any carcass bone. The portion should be two wings and two legs with a good portion of breast attached to each wing portion.

Remove all the fat from the baking dish which held the duck, leaving the juices in the bottom. Place over the heat and stir in the port, scraving up the pan juices, allowing it to reduce by half.

Strain into the prepared sauce base and bring to a gentle simmer, then stir in the orange liqueur. Adjust the seasoning and when ready to serive, remove the sauce from the heat and swirl in the butter. Add the orange flesh to the sauce and spoon a little of the sauce over the ducks to give them an attractive glaze.

Serve with the remainder of the sauce and your roasted potatoes. We also served them with peas and buttered carrots.