Surrey Homes | SH16 | February 2016 | Wedding supplement inside

Duck parmentier
Serves 2
• 2 confit duck legs
• 1 medium diced onion
• 1 small diced carrot
• 1 handful chopped
mushrooms (2-3)
• 1 crushed garlic clove*
• 1 small handful chopped
parsley
• A sprig of thyme (1 tsp)
• 30g butter
• 100ml red wine, plus a
little extra stock if needed
• Salt and pepper to taste
• 600g floury potatoes
(approx 3-4 med)
• 50g butter
• 1 tbsp crème fraîche
(optional)
• Handful Parmesan
cheese for topping
1. Peel and boil some floury potatoes for the mash.
2. Gently fry onion, garlic and diced carrot in butter for 5
mins until soft. Add the wine and let it bubble to reduce
for approx 15 mins.
3. Shred the duck and add together with the chopped herbs
and simmer for a few more minutes, then transfer to a
baking dish.
4. Mash the potatoes with butter, crème fraîche, salt and
pepper. Spread over the duck mixture and top with grated
Parmesan.
5. Cook in the oven at 180˚C for a further 20 mins, until the
cheese topping is golden. Serve with seasonal vegetables.
*Garlic can be omitted on Valentine’s Day…
Dark chocolate tart with pomegranates
Serves at least 2
Use either a half-sized quiche tin (12cm) or make as
individual tarts
• 12 Bourbon or Oreo
biscuits
• 30g salted butter
• 100g best quality
dark chocolate
• 75g butter
• 100ml single cream
• (A little extra sugar
if you prefer a
sweeter taste)
1. Chocolate biscuits make a fantastic tart base
and save you from preparing pastry. Simply
crush them (use a Magimix, pestle and mortar
or whack a bag of biscuits with a rolling pin)
until you have fine crumbs.
2. Melt the butter in a pan and combine with the
biscuit crumbs. Spread this mixture on the
base of the tart tin and cool in the fridge.
3. Make the filling by heating the butter and
cream in a pan – if you have a sweet tooth,
add a little sugar to the melted mixture, then
add the chocolate. Stir until smooth and pour
on to the chilled biscuit base.
4. Leave to set in the fridge for at least 2 hours
(or make the whole thing the day before).
Serve topped with pomegranate seeds.
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