Duck and Mushrooms

raw mushrooms

June 1st 2012

I had supper with Oli a couple of nights ago – he was visiting from Barcelona and staying with Rick and Su. They were out playing bridge, so we had the use of their kitchen.

cooked mushrooms

As a starter we stuffed portobello mushrooms with a mixture of Chorizo de Bellota, a teaspoonful of Garam masala, garlic, chopped onion, poached smoked haddockricotta and a little salt and pepper. I rubbed the mushrooms with olive oil before stuffing and they were baked in a preheated oven at 200º C for about 20 minutes (until the stuffing was going a little brown and crispy).

duck and parsnips

For our main course we cooked a duck crown surrounded by parsnip chips for about 40 minutes in a preheated oven at 200º C. Ideally duck should be underdone and slightly pink when cooked.

swede

We had some boiled and mashed swede, baked in the oven with salt, pepper and olive oil to go with the duck.

roast duck

Supper was excellent – somehow we managed to polish off 4 bottles of wine, two bottles of New Zealand white (one of which was a Sauvignon grape), a bottle of Côtes du Rhône Rosé and I can’t for the life of me remember the red, but it could have been another Burgundy (hiccup). No room for pudding!

Other Duck posts:

The Bull and Last
Donostia Social Club
Duck Confit
Duck and Egg Mayonnaise
Duck Liver
Foie Gras
Magret de Canarde
Magret Seché
Mallard
Roast Duck
Turkey Stuffed with Duck and Rabbit

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About Mad Dog

https://maddogtvdinners.wordpress.com/
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34 Responses to Duck and Mushrooms

  1. ChgoJohn says:

    Aside from travelling across the pond, how does one become one of your dinner guests?
    This sounds like quite a feast, MD, and you managed to remember 3 out of the 4 bottles of wine. You did pretty well, especially considering you remembered all of the food you served, too. Of course, we’ll never know what else you may have forgotten. 😉

    • Mad Dog says:

      Thanks John, the trick would be to photograph the wine labels. You’d be very welcome to come to a dinner if you make it across the pond 😉

  2. That’s a proper dinner. Duck and parsnips is a cunning English take on the famous Canard aux Navets de la belle France:)

  3. Am feeling very sad looking at this as you have now triggered my parsnip craving again! Everything looks wonderful and you drank my favourite wine (NZ Sauvignon). The duck looks cooked to perfection but I do hope you put a few more parsnips on your plate after taking the photo!

    • Mad Dog says:

      Well we would have had more, but Rick and Su came back from playing bridge, so it became dinner for four – we each had a plate like that. The mushrooms were big though and I did eat the leftover stuffing 😉

  4. Qué buena pinta todo MD 🙂

  5. rick says:

    Oi! Wot you two blokes doing in my kitchen??

  6. Audrey Evermore says:

    The Lovable Rogues flagrantly commandeering any available cooking hot spot……wifri

  7. Those mushrooms are drool worthy!

  8. sybaritica says:

    Those parsnip chips are a lovely touch. I wish my wife liked them as much as I do 😦

  9. ceciliag says:

    No wonder you can’t remember the red!!! and there are some good NZ sav’s in london! fantastic meal.. i love how the english drink.. don’t tell anyone but i honestly feel that americans don’t take their drinking seriously enough.. it is more about volume or they don’t drink at all.. i have NO wine drinking friends here. None. No-one knows the first thing about wine, you never order it in a bar as the bottle will be the extra big size and will have been open for months AND they keep their reds in the fridge! sigh.. what can i say.. I miss London.. But the up side is i always get to drink the whole bottle myself!! c

    • Mad Dog says:

      We used to know a Master of Wine from New Zealand (sadly he’s gone back now). Oli’s always keen to drink wine that isn’t Spanish when he’s in town, because in Spain you only really see Spanish wine. So while we drank a lot, we were drinking to experience the taste 😉

  10. Karen says:

    A fine looking meal even if you had to cut your portions down to share.

  11. Oli says:

    As far as I remember, which is not always accurate in the circumstance, the final red was Brancott Estate Pinot Noir from Marlborough. I’d always go for the Kiwi Pinots over a Burgundy unless you’re spending a fortune.

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