"Late autumn in the UK is a fantastic time to be a cook. You have all the preserves from the warmer months to work with, prolonging the essence of balmier days, but, as colder weather draws in, it's also a time to think about heartier fare to warm our bellies. Root vegetables, mushrooms and dark red meat play a prominent role in making the winter chill not just bearable but somehow even desirable."
"Put the pears in a pan with the wine, sugar, orange zest and juice, bay, rosemary and thyme. Cover with a cartouche (a circle of baking paper laid directly on top of the poaching liquid), bring to a gentle simmer and poach for about 15-20 minutes, until tender. Meanwhile, put the beetroot, garlic, onion, rosemary, olive oil and vinegar in an oven tray, mix well, then roast for 25 minutes."
Late autumn in the UK offers preserved summer flavours alongside a shift toward heartier dishes. The recipe pairs a honey-roast duck crown with roasted baby beetroot, garlic and red onions. Pears are poached in red wine with caster sugar, orange zest and juice, bay, rosemary and thyme under a cartouche until tender. Beetroot, garlic, onions, rosemary, olive oil and vinegar are roasted before the duck is added. The duck crown benefits from 48 hours uncovered in the fridge to dry the skin, is glazed with runny honey and roasted, then rested and carved. Poaching liquid is reduced to a syrupy sauce.
Read at www.theguardian.com
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