Braised Duck Legs with Butter Bean, Asparagus and Courgette

Hello my fellow foodies! I hope you are all well – I have to say that this past month has been quite a good month for me and that I have been inspired to cook and pursue my passion. Everything becomes quite easy when you have people that believe in you.

This recipe is the bomb and you should definitely try it. 

  
Ingredients:

• 2 duck legs
• 2 tablespoons coconut oil
• 3 garlic cloves, minced
• 1 medium onion, finely chopped
• 400ml chicken stock
• 100ml red wine
• 2 cans of butter bean
• 2 small courgette chopped in batons
• 1 bunch of asparagus tips
• dried rosemary
• salt and pepper

Preheat the oven to gas mark 4 and season duck legs with salt and pepper.

In a large oven proof pan heat the coconut oil and fry the legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin is crips.Turn legs over and cook until browned on the other side, about 2 minutes. Add the onions, garlic, red wine and chicken stock.

Put the pan in the oven and let it braise for 1 hour  (total cooking time is 2 hours). Once they have cooked for 1 hour add the two cans of butter bean and let it cook in the oven for half an hour. Finally add the courgette, asparagus and the rosemary- you might have to remove some of the liquid/stock out, just leaving enough to cover the beans.

After another half  an hour of cooking, the duck legs should be extremely tender. Serve duck legs with some of the sauce, butter beans and vegetables.

Let me know what you think!
Ana x 

 

 

Kale and Cauliflower Cheese

Good evening!

Hope you have had a good start to your month of March. 

I have had some ups and downs already.. But nothing will stop me from doing what  I love the most.. Cooking! 

  
Ingridients: 

• 1/2 head medium cauliflower
• 2 tablespoons olive oil
• 75g frozen kale 
• 1.5 tablespoon plain flour
• 200ml milk
• 150g grated cheddar cheese
• 2 tablespoons grated Parmesan
• 2 tablespoons breadcrumb
• 2 tablespoons butter
• Salt and Pepper

First, steam or boil the cauliflower and kale together. Once their cooked, set aside and drain any excess liquid. 

In a sauce pan, melt the butter and once this is melted add in the flour and stir. Add the milk bit by bit and keep stirring until you get a lump free rue (sauce) and season it with salt and pepper. 

Add in the grated cheddar cheese to the sauce and keep it on a low hit until the cheese has melted. Put the kale and cauliflower into a oven proof dish and pour the cheese sauce over it. 

Sprinkle the the breadcrumb and Parmesan on top and bake it for 25minutes or untilthe top it’s golden brown. 

You can serve this with your Sunday roast! Or serve it on toast! Yum! 
Ana x