Delicious UK - (07)July 2020

Aproper

family-

pleasing soup

Hoisinduckwraps

SERVES 4. HANDS-ON TIME 30 MIN

Mycheat’scrispyduckis

quicktoprepareandpackedfull

ofclassicAsianflavours.Atip:

ifyoulightlybashthesesame

seedsbeforescatteringover

it’ll bring out their flavour.

FOOD

TEAM’S

TIP

Fora morefillingmeal,

servewithstickyriceor

noodlesontheside.If you

havemoretimeandwanttohave

a goatmakingtheduckconfit

yourself,search‘duckconfit’

at deliciousmagazine.co.uk.

Orecchietteand chickpea

tomatosoup

SERVES 4. HANDS-ON TIME 30 MIN

Tomakethiswinneryou

needjusta handfuloffresh

ingredientsandstorecupboard

staples. My kids love it.

• 1 tbspoliveoil,plus extra-virgin
  oliveoiltoserve


• 1 onion,finelychopped


• 1 carrot,finelychopped


• 2 celerysticks, finely
  chopped


• 1 tspchilliflakes


• 3 garliccloves,finelychopped


• 2 x 400gcansplumtomatoes
  (lookforan800gtinSanMarzano,
  ideally– they’regoodquality)


• 1 litregoodqualitybeef stock
  (Ipreferorganic)


• 250gorecchiette


• 400gtinchickpeas, rinsed and
  drained


• 100g-125gbabyspinachleaves
  (dependingonpacksize)


• Freshflatleafparsley,roughly
  chopped,toserve(optional)


• Freshlygrated parmesan
  to serve

1 Heata mediumcasseroleorlarge

saucepanovera medium-highheat,

thenaddtheoil.Frytheonion,

carrotandceleryfor6-8minutes

untilstartingtosoften. Season with

saltandpepper.

2 Addthechilliflakesandgarlic,

thenfryfora furtherminutebefore

stirringinthetomatoes.(Youwant

themcrushed– I usemyhandsto

squeezethetomatoesdirectlyinto

thepotfromthetin,butyoucan

breakthemupwith a wooden spoon

if youprefer.)

3 Pourinthebeefstock,thenbring

toa steadyboil.Addtheorecchiette

andcookfor 10 minutesor so until

thepastaisaldente.

4 Stirinthechickpeasandspinach,

thencookuntilthespinachhas

wilted.Seasonwithsaltandpepper

totaste,thenservegarnishedwith

freshlychoppedparsley,a generous

gratingofparmesananda drizzleof

yourbestextra-virginoliveoil.

PERSERVING481kcals,12.1gfat

(1.6gsaturated),25.9gprotein,

73.1gcarbs(16.2g sugars), 0.9g salt,

13g fibre

• 4 confitducklegs(availablein
  tinsorfromthepreparedpoultry
  sectioninlarger supermarkets –
  seetips)


• 5cmpiecefresh ginger, finely
  grated


• 3 garliccloves,crushed


• 2 tbsphoney


• 2 tbspreducedsaltsoysauce


• 3 tbspreducedsaltlight soy sauce


• 2 tbsphoisinsauce


• 1½tspChinesefivespicepowder


• 2 littlegemlettuces, leaves
  separated


• ½cucumber,peeled,sliced
  lengthways,seedsscoopedout,
  thenslicedintohalfmoons


• 1 smallcarrot,peeledintostrips


• 4 springonions,thinlysliced


• 1 chilli,thinlysliced(optional)


• Smallhandful fresh coriander
  leaves


• 1 tbsptoastedsesameseeds (see
  Donal’sintroduction)


• Lime wedges to serve

1 Heattheovento200°C/180°C/

gas6.Puttheducklegsina shallow

roastingtin,thentransfertothe

ovenandcookfor 25 minutes

(orcookaccording to the pack

instructions).

2 Whentheduckhasalmost

finishedcooking,heata largefrying

panovera mediumheat.Add2 tbsp

oilfromtheroastingtintothefrying

panalongwiththegingerand

garlic.Gentlyfryfor2-3minutes

untilsoftened,thenaddthehoney,

bothsoysauces,thehoisinand five

spice,stirringtocombine.

3 Whentheduckisheatedthrough

andtheskinhascrisped,use

twoforkstoshredthemeatfrom

thebones(discardthebones),then

tossthemeatwiththe sauce in the

fryingpantocoat.

4 Arrangethelettuceleaveson

a platter.Topwiththesaucyduck,

cucumber,carrot,springonions,

chilli(ifusing),corianderand

sesameseeds,thenservewith lime

wedgesforsqueezingover.

PERSERVING432kcals,23.2gfat

(6gsaturated),37.7gprotein,16g

carbs(13.4gsugars), 2.6g salt,

2.8g fibre

NEXT

MONTH

Staringredients

tofreshenup

yourmidweek

cooking

EASYSWAPS

Makethesoup

vegetarianbyusing

vegetablestock

insteadofbeefstock

andveggiehard

cheeseinstead

of parmesan.

72 deliciousmagazine.co.uk

eat well every day.