5 hours ago
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Our approach to Valentine’s Day and romance in general varies considerably, according to our mood and the demands of our jobs. When it comes to a romantic meal, we can plan ahead, make an effort and present something a bit special or, more often than not, it’s a mad dash to the kitchen and a ready, steady, cook approach. Duck legs will probably require a trip to the butchers, but the potato hash can be made with things you probably have at home already (or can easily find at the corner shop). Whatever your approach, the result must be delicious enough to say those three precious words: I love you.
Duck legs with pear and swede (pictured top)
Deeply savoury duck marries perfectly with sweet pears and slightly bitter swede.
Prep 10 min
Chill 6 hr+
Cook 1 hr 40 min
Serves 2
1 tsp table salt
1 tsp Chinese five-spice
Finley grated zest and juice of 1 orange
2 duck legs (500-600g)
1 swede, peeled and cut into 6 chunks (400-500g)
1 firm pear, quartered and cored
1 tsp sugar
Start the day before. Mix the salt, five-spice and orange zest in a small bowl. Put the duck legs on a plate, scatter the spice mix over both sides, then cover and chill overnight, or for at least six hours.
Twenty or 30 minutes before you want to start cooking, take the duck legs out of the fridge, uncover and set aside so the skin dries – this will help it crisp up nicely.
Heat the oven to 220C (200C fan)/425F/gas 7 and put the duck legs skin side up in a small roasting tray or skillet. Roast uncovered for 25 minutes, then baste with whatever liquid has accumulated in the bottom of the tray. Lift out the duck, add the swede to the tray and stir so the chunks get coated in the duck juices. Put the duck legs on top of the swede, then return the tray to the oven for another 15 minutes. Baste again, add the four pear wedges to the tray, then turn down the heat to 180C (160C fan)/350F/gas 4, cover the tray and roast for another 30 minutes.
Scoop three or four tablespoons of the duck roasting juices into a small bowl, add the orange juice and a teaspoon of sugar, and stir so the sugar dissolves. Pour this all over the duck legs, roast uncovered for a final 15 minutes, then serve.
Greek potato hash
When the salty feta melts on to the tomatoes and the egg yolk drapes over the potatoes, something very special happens.
Prep 10 min
Cook 30 min
Serves 2
1 lemon
2 tbsp olive oil
2 red or maris piper potatoes, washed and diced into roughly 2cm cubes (about 400g)
Flaky sea salt and black pepper
1 tsp dried oregano
1 red onion, peeled and diced (about 120g)
2 garlic cloves, peeled and halved
250ml chicken stock, or 1 tsp chicken stock powder dissolved in 250ml boiling water
1 large plum tomato, diced (about 130g)
2 eggs
100g feta
1 handful fresh basil leaves
Cut two thick slices off the unpeeled lemon, and save the rest for later. Put the olive oil in a large frying pan on a medium heat, add the potatoes and lemon slices, and fry, tossing occasionally, for six to eight minutes, until the potatoes are starting to colour all over.
Add a sprinkling of sea salt and pepper, the oregano, the juice of the rest of the lemon, the onion, garlic and stock, and cook at a steady boil for about eight minutes, until the potatoes are soft, most of the stock has been absorbed and there is only a little thick sauce left in the base of the pan.
Add the tomato, cook for two minutes, then crack in the eggs, crumble the feta all over the top, and season with a little extra pepper. Cover and cook on a medium heat for three minutes, until the egg whites are set but the yolks are still runny. Scatter the basil over the top and serve hot.
