GREENGAGE RECIPE RECIPES

Steps:

• Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
• Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
• Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
• Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
• Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Steps:

• To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough.
• Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover with cling film and refrigerate for 24 hours.
• Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.
• Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.
• Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.
• Blend the tinned tomatoes with a stick blender or a food processor. Spoon the blended tomato thinly over the pizzas, scatter over the grated mozzarella, then drizzle over the oil. Season with sea salt and freshly ground black pepper.
• Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp.
• To serve, scatter the basil leaves over the pizza.