Duck crackling and apple jelly

Duck crackling

I don’t know where last week went but I know it didn’t involve a lot of sleep. It all started with the monthly visit to the vet. Our dog was there for his arthritis shot. He is getting a bit old and needs a little help.

 

Fred the lurcher

 

The vet mentioned that they just had a man who works with rescue dogs in and he brought four puppies for a check up and perhaps we would take one? They had been found in a recycle bin and been rescued at about eight weeks of age.

I am not sure we had thought about getting a puppy but we went to have a look. Of course it was never going to work out to just leave a super cute puppy. A few minutes after meeting her I was completely in love.

We arranged for the dog rescue representative to come around for an inspection. Once we got the green light it was puppy shopping before picking her up. She is absolutely adorable and even less than a week later I can’t imagine the house without her.

It has been full on but so worth it. We decided to name her Libby, Short for Liberty, as she was liberated from the bin and we now take it seriously to spoil her rotten and give her a great home.

puppy on beach

 

lurcher puppy

 

There hasn’t been much time for cooking but I had some duck breasts in the fridge and decided to take a little time to cook.

 

A friend had a glut of apples and very generously offered them to me as long as I came and picked them. What a treat! I came away with a large bag full of apples.

Having so many I decided to make apple jelly and to have some with the duck breast. I did a small starter of duck crackling and apple jelly. You need a lot of apples to make even a small amount of jelly but it is worth it. The best thing is that you don’t have to peel or core the apples.

 

Apple jelly 

preparation time 15-20 minutes 

cooking time 30 minutes +time to pass them through a sieve + 40-60 minutes 

serves makes 2 small jars 

Ingredients

  • 5-6 kg or 170-210 oz apples, Chopped roughly, core and all
  • 1 dl or 1/2 cup of water
  • 4-8 dl or 2-4 cups of demerara sugar
  • 1 tsp crushed chilli

Before you start with the apples wash jars in hot soapy water and then placed in the oven at 140C or 284F for a minimum of 20 minutes. Wash the lids and let them air dry.

Bring the apples and the water to a boil and let simmer for 30 minutes. Don’t add the sugar at this stage.

Place the apples and juice in a fine sieve, a cloth as well if you can and the the juices drain through. Don’t push the apples, it will make the jelly cloudy. Let stand over night if you can.

The juice will look a bit cloudy but don’t worry.

Place the juice in a pan and taste it. Add 2 dl or 1/2 cup of sugar to start with and add more if you need to. The final amount of sugar will depend on two things, how sweet the apples are and how sweet you like your jelly. Let it cook, it will reduce, usually by just more than half and then it is ready.

For a quick test dip a teaspoon in to the cooking jelly, run a finger or another spoon through the liquid. If it takes a little time to come together it is ready.

Pour the hot apple jelly in to the warm jars. Close the jar and place in cold water to cool the jelly down as soon as possible.

 

Apple Jelly

 

Duck crackling 

preparation time 10 minutes

cooking time 15-20 minutes

oven 180C or 356F

serves 4 as an amuse bouche or a side dish

Ingredients

  • skin from 2 duck breasts, sliced
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sea salt

Garnish

  • Mangetout, sliced
  • Cress
  • Apple jelly

Mix the cayenne pepper and salt. Mix with the duck skin with the cayenne pepper and salt. Place grease proof paper in an oven tray and add the duck skin. Place grease proof paper on top and add another oven tray on top. Bake in the oven until the crackling is crispy.

Serve with the jelly, add mange tout and cress.

 

Duck crackling

Duck crackling

 

The apple jelly was great with the duck crackling. It was a fresh dish and a great way to kick off dinner.

 

I am bringing this, late again, to the lovely Angie’s Fiesta Friday. This weeks co hosts are Zeba, Food for the Soul,and Jhuls, the Not So Creative Cook. They both maker truly inspirational food so head over and have a look at their blogs!

 

 

 

 

 

 

 

 

 

 

 

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Comments
9 Responses to “Duck crackling and apple jelly”
  1. OMG! That first photo with Libby sitting on the beach ❤️❤️❤️❤️ she’s so gorgeous! It’s pure fate that you were at the vets on that day…x

  2. First…Libby looks so huggable. Love the picture. Second…you creativity just amazes me, I wish I could taste this dish Petra ❤

    • petra08 says:

      hi Zeba
      Libby is just adorable and she just loves to snuggle up when she is tried!
      Am so glad you like the dish, there is always room for you at my table! 🙂 x

  3. Monika says:

    The puppy is so lovely! we are just waiting for a new lab puppy to arrive next week and are so super excited about it (we volunteer for guide dogs and help raise puppies to prepare them for training). Oh, the dish is fabulous too:)

  4. We liberated our Libby, too, but he was a beta fish. A boy beta fish with a girl’s name, haha… Sadly, he passed a couple of months ago, sob… Your Libby is gorgeous!! Congratulations! And duck crackling? Must have been addicting!

    • petra08 says:

      hi Angie
      Oh a boy beta fish called Libby?! You are too sweet!
      Our Libby is lovely, as I am sure your were as well and it is like she has always been here! I am even getting used to the toys everywhere 🙂
      The duck crackling was great and so quick to cook! x

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