Its been quite a while since I’ve done a product review. Life has been kinda busy lately and I haven’t had time to focus on much other than the usual frantic end of semester assignment writing. (For those that didn’t know, I am in my final six months of my undergraduate degree in Environmental Science. Come 2013, I’ll be starting honours!)
When life is hectic, a little pre-packaged food is sometimes a welcomed option. As you would expect, I am quite fussy about what I will put on the family table, so sometimes the choice for me is not straight forwards. As I have mentioned previously, I am totally in love with the Luv-A-Duck product. You might remember my smoked duck breasts, duck soup and roast duck legs with cherry and ginger glaze recipes recently? So it was an easy no brainer when I spotted these roast duck shanks in the supermarket meat fridge recently. I was glad to grab a packet to try.
Keeping to the simple and fast theme, I have teamed up these gorgeous shanks with some rice cooked in chicken stock, steamed snow peas, oven cooked baby tomatoes and pan-fried baby potatoes (recipe below).
Joe says: “The meal was an interesting combination of eastern and western flavours. I thought the meal would be heavy with two carbohydrate heavy foods in the potatoes and rice, but the dish was well-rounded and left me wanting more. It was good.”
I can’t say I disagree with Joes assessment. For me, the flavours were just perfect. Clean, simple and subtle. The duck was not the intense gamey flavour that duck can sometimes be. In fact, it was smooth, subtle and almost understated. When cooked to the instructions on the packaging, it was moist and tender. It is definitely something I would have again. And again. (and again…)
- Serves: 4
- Serving size: 1 – small new potatoes
- Fat: 10g
- Sugar: 22g
- Fiber: 3.5g
- 6 new potatoes
- 1 tablespoon butter
- 1 tablespoon parsley
- salt and pepper to taste
- Boil the potatoes until just cooked. When pieced with a fork, the potato should slide off the fork but not break apart. If it is resistant, leave it for a few more minutes.
- Drain and dry the potatoes well.
- In a frying pan, add a little butter, a splash of olive oil and the pan juice / duck fat from the duck shanks. Gently add the potatoes and cook for several minutes on each side until crispy.
- Remove from heat, season well and serve hot.
Diabetic Note: This is quite carbohydrate and fat heavy, so take care not to use other carbohydrates with the main such as pastas / rices / breads.