So many birds to choose from for this weeks theme.....what to pick?
In the end I decided I just couldn't choose and decided to kill two birds with one stone, or so to speak.....
Duck Rolled in Chicken
Cookbook: Italian Local
Author: Tobie Puttock
2 large organic chicken breast fillets, skin on
Extra virgin olive oil, for cooking
1 tsp thyme leaves
1 clove garlic, finely chopped
Grated zest of 1/2 lemon
1 fresh long red chilli, finely chopped
1 tbsp freshly grated parmesan
Sea salt and freshly ground black pepper
1 duck breast fillet, skin removed
Lay the 2 chicken breast fillets, skin side down on a chopping board. Use a sharp knife to butterfly each breast open. Take 2 squares of foil about 30cm x 30cm and drizzle a little olive oil over each piece. Lay each breast in the middle of each piece of foil.
Bring together in a bowl the thyme, garlic, lemon zest, chilli and parmesan. Add a splash of olive oil so the mixture forms a coarse paste and then season with sea salt and freshly ground black pepper. Smear the paste over the entire surface of the chicken fillets.
Preheat the oven to 250 degrees.
Slice the duck breast in half lengthways and place one half in the centre of each chicken fillet. Use the foil a little like a sushi mat to lightly roll the chicken breasts up, encasing the duck in the middle, and then tightly close the foil at each end. Repeat with the remaining chicken and duck fillet.
Heat an ovenproof frying pan large enough to hold both foil parcels over high heat with about 1 tsp olive oil. When the oil is hot, pop the parcels into the pan and cook for about 3 minutes, turning halfway through cooking.
Transfer the pan to the oven and cook for about 15-20 minutes or until cooked through.
Remove the pan from the oven and leave to rest for 5 minutes. Carefully unwrap the parcels, then slice diagonally and serve immediately.
I'm on the fence with this one. Not a recipe to write home about and it got kinda bland about 3/4 of the way through.
Not quite sure what could be done to improve it...maybe more of the thyme/lemon/parmesan filling...or perhaps serve the chicken with some sort of sauce....
Either way, I probably won't make it again.
I served the dish with another recipe from Tobie's cookbook...Verdure alla griglia (grilled vegetable salad).
I'm no stranger to grilled vegetables, but I hadn't used this particular recipe before. Again, no wow factor but a light and fresh side dish. Looking forward to eating the left overs though!
In the end I decided I just couldn't choose and decided to kill two birds with one stone, or so to speak.....
Duck Rolled in Chicken
Cookbook: Italian Local
Author: Tobie Puttock
2 large organic chicken breast fillets, skin on
Extra virgin olive oil, for cooking
1 tsp thyme leaves
1 clove garlic, finely chopped
Grated zest of 1/2 lemon
1 fresh long red chilli, finely chopped
1 tbsp freshly grated parmesan
Sea salt and freshly ground black pepper
1 duck breast fillet, skin removed
Lay the 2 chicken breast fillets, skin side down on a chopping board. Use a sharp knife to butterfly each breast open. Take 2 squares of foil about 30cm x 30cm and drizzle a little olive oil over each piece. Lay each breast in the middle of each piece of foil.
Bring together in a bowl the thyme, garlic, lemon zest, chilli and parmesan. Add a splash of olive oil so the mixture forms a coarse paste and then season with sea salt and freshly ground black pepper. Smear the paste over the entire surface of the chicken fillets.
Preheat the oven to 250 degrees.
Slice the duck breast in half lengthways and place one half in the centre of each chicken fillet. Use the foil a little like a sushi mat to lightly roll the chicken breasts up, encasing the duck in the middle, and then tightly close the foil at each end. Repeat with the remaining chicken and duck fillet.
Heat an ovenproof frying pan large enough to hold both foil parcels over high heat with about 1 tsp olive oil. When the oil is hot, pop the parcels into the pan and cook for about 3 minutes, turning halfway through cooking.
Transfer the pan to the oven and cook for about 15-20 minutes or until cooked through.
Remove the pan from the oven and leave to rest for 5 minutes. Carefully unwrap the parcels, then slice diagonally and serve immediately.
I'm on the fence with this one. Not a recipe to write home about and it got kinda bland about 3/4 of the way through.
Not quite sure what could be done to improve it...maybe more of the thyme/lemon/parmesan filling...or perhaps serve the chicken with some sort of sauce....
Either way, I probably won't make it again.
I served the dish with another recipe from Tobie's cookbook...Verdure alla griglia (grilled vegetable salad).
I'm no stranger to grilled vegetables, but I hadn't used this particular recipe before. Again, no wow factor but a light and fresh side dish. Looking forward to eating the left overs though!
Hah, love that you did two birds in one dish! So unusual, but what a great pick for bird week! :)
ReplyDeleteOh my heavens, this is almost a turducken! You're my hero! :D :D
ReplyDeleteThanks April - thought this recipe was a great idea.
ReplyDeleteHi Hannah - almost, just couldn't bring myself to add a third bird to the dish...only so much fowl one person can eat in a sitting.
Very impressive!! As usual your photo's are awesome too.
ReplyDeleteShame it didn't taste that good, because it sounds awesome! And absolutely perfect for bird week!
ReplyDeletePS: What is up with Tobie's hair? Hah!
Thanks GG!
ReplyDeleteAgnes - I was laughing at that too. Don't think the angle I took the photo at helps either.
Wow, Tobie's head looks big enough to fit a hundred duck breasts inside in that photo!
ReplyDeleteHow disappointing that this wasn't awesome. The idea is so great and it surely looks good. Dang!