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Smoked duck, damson and rocket salad A mix of flavours and textures that makes an excellent starter.
1 smoked duck breast
20 damsons, pitted
1 large shallot, finely chopped
1 tsp raisins
1 tsp sugar
10mls Damson Gin
2 tblsp runny honey
Juice and zest of 1 lemon
50ml extra virgin olive oil
4 spring onions, finely shredded
??? rocket???
6 new potatoes, boiled and cooled
1. If smoked duck breast not already cooked, pan fry, skin-side down until pink 8-9minutes then for 2-3 minutes on the other side
2. Bring shallots, raisins, honey, lemon juice and zest, gin and sugar to the boil and simmer for 3-4 minutes.
3. Add olive oil and season with salt and pepper; allow to cool.
4. Thinly slice the duck breast and add to the dressing to marinade for 3-4 minutes.
5. Mix the finely shredded onions and the rocket together.
6. Add a little dressing to it, mix well and arrange on plate.
7. Add the slices of duck breast and the quartered new potatoes and drizzle with more dressing.
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| Damson, fig and beetroot chutney An unusual combination of fruitiness in an amazingly easy recipe. Delicious served with cold meats such as cured ham and cold chicken.
300g raw beetroot, peeled and grated
200g damsons, pitted
450g cooking apples, peeled, cored and sliced
200g figs, roasted for 3-4 minutes in an oven at 180°C and then cut into same size pieces as apples
225g onion, finely chopped
225g raisins
500g sugar
500mls 50% white 50% red wine vinegar
200mls 50% chilli 50% ginger sherry
100mls Damson Gin
2 tsp ground ginger
Juice and zest of 1 lemon
1. Put all ingredients into a thick bottom pan and bring to the boil.
2. Turn down to a simmer and cook for 2-2½ hours until thick and most of the moisture has evaporated.
3. Put into warmed Kilner jars and turn upside down to vacuum and seal.
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| Mixed berry, apple and damson fool A creamy dessert full of autumn flavours.
200g mixed berries, fresh or frozen
250 ml double cream
100g clotted cream
50 ml apple juice
25-30ml Damson Gin
Sugar to taste
Some fruit for garnish
Sprig of mint
1. Poach the fruit, sugar and apple juice gently until just soft and then cool.
2. Whip the double cream to stiff peaks.
3. Mix the Damson Gin into the clotted cream.
4. When the fruity is cool, mix everything together and pour into a glass.
5. Decorate with fruit and serve.
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