Richard Budd

Richard Budd Photographer based in Dorset. Travelling worldwide. www.richardbudd.co.uk

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03/06/2024

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27/05/2024

Hello Facebook Friends - would you do me a favour and show some love for www.NoBrolly.co.uk a new cocktail solution for those on the go....

24/01/2024
02/01/2024

Looking for a tasty starter or main for new years then this will hit just the right spot!
Duck with passionfruit and rum sauce and pickled celeriac
4 duck breasts
1/2 tsp caster sugar for the pickle + extra to sweeten the sauce (approx. 1tbsp)
50 ml dark rum
2 passionfruit halved and pulp removed
200 ml chicken stock
1 small celeriac
150 ml rice wine vinegar for pickling + 1 1/2 tbsp for the sauce

Instructions
Peel the skin off the celeriac using a knife and using a mandolin or a very sharp knife slice the celeriac into half and then into very thin slices.
Pour over the vinegar for pickle, the 1/2 tsp of sugar and good pinch of salt.
Mix together thoroughly and leave to pickle until ready to serve.
For the duck
Heat the oven to 180°c
Place an oven proof frying pan over high heat until hot.
Score the duck breasts, only score the skin dont go deep enough to cut the flesh
Sprinkle liberally with salt.
Once the pan is hot but not smoking, add the duck skin side down. You don't need any oil as the duck will release enough fat.
Turn the heat down to medium-high and leave for 5 minutes skin side down until the fat has rendered and the skin is beautiful golden and crisp.
Place the pan into the oven with the skin side down for 3 minutes. Then turn the duck over and place in the oven for another 3 minutes.
Remove the duck from the oven onto a board to rest.
For the sauce
Pour away most of the fat from the duck leaving about 1tbsp of duck fat with all the lovely juices.
TOP TIP: Reserve the rest of the fat to make gorgeous roast potatoes.
Place back on the hob over a medium high heat.
Add the 1 ½ tbsp. of rice vinegar for the sauce, be careful as it may spit. Stir to combine and then pour in the rum and if brave enough, set alight. If not just reduce until syrupy again. Add the passionfruit and the stock to the pan and stir through. Bring back to the boil and reduce until it just coats the back of the spoon. Add sugar to your taste and dissolve fully.
Taste and season with salt and pepper.
Slice your duck and place on a plate or platter, pour over the sauce and serve with the pickled celeriac.

Photo by Richard Budd

21/11/2023

It's Black Friday week and the perfect chance to get your hands on your next or first I.O.Shen with up to 25% off selected knives and sets.
The added bonus of a gorgeous key ring chopper with every order but while stocks last! They are FLYING out!
www.ioshen.co.uk

Stunning pic as ever by

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Dorchester
DT12HB

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