Sorry for the delay but because of the situation we were in, we can now bring you a delayed version of Keigan's Kitchen New Year edition
Good Auld lands tine to you all!!
I was rather dashed down in my hopes when I was informed of the account that the pitch at Boundary Park was rather unplayable. But at least I was adept to performing the task of bringing forth a good collation for my good old chum Mr Sean Gregan, as he burnt out the clutch on his Range Rover and it was a choice of staying in the ghastly slum that is Oldham or surrender with me to my Lovely Cottage in the Dumfrieshire Countryside; I like to think what I’ve created up here is similar to what my good old friend Hugh Fearnley-Whittingstall has set-up down Dorest. Mr Gregan certainly enjoyed disposing of my Ducks that we prepared with the following array of plush and deluxe flavors.
Constituents
1 Duck Breast (fat on)
1 Sprig of fresh mint
1 Large garlic clove
1 Large dried chili
Rock or Sea Salt
Olive Oil
Arrangement
1. Heat oven to 200c.
2. Put the mint leaves, garlic clove, dried chili and a good pinch of salt into a pestle and mortar. Crush to an earthy texture.
(this is the rub, and made in larger quantities can be kept for a few months at least).
3. Either in the pestle and mortar or in a separate bowl, mix together the rub and the olive oil to make a paste.
4. Score the fat on the duck breast and rub the paste into both sides of the breast.
5. Heat a frying pan, place the breast, fat side down in the pan for 5 min, or until the fat colours. Turn over to seal the meat.
6. Place the breast in the oven dish and cook for 30-40 mins.
7. Eat. :)
Libation
Seeing as my good friend Sean is with me I have decided to keep the Vino in the Cooler and opt for a more surrogate as my friend is a big fan of the spirit and with the weather being like it is nothing will warm the cockles of your heart as a good old glass of port. Sean is a great admirer of a fine port, there is a feeling ample impulsion when Mr. Gregan brings along a bottle of Port, Brandy or Cognac for us to groom our minds for Battle. With this dish the two of us had a good bethink of times gone by, over a good vintage 1992 bottle of Quinta do Vesuvio.
I would like to thirst upon you all a primo New Year and hope you all live life as well as we like to in Dumfrieshire
Keigan
xx