A few days ago, my husband and I, after visiting Karlsruhe, once again made a side trip to neighboring Alsace, something we've often done in the past. Usually, when we visit my old hometown of Karlsruhe, where I lived during my student days, we take advantage of this convenient opportunity to stock up on some delicious French specialties. Besides, I naturally enjoy hearing my native French around me from time to time. So, in the late afternoon, we paid a visit to the Carrefour Scheibenhard.
Of course, we both love bringing things back from French supermarkets and trying new things that are either unavailable or very difficult to find here in Germany. Moreover, the fish department offers so much fresh fish, seafood, and shellfish at unbeatable prices compared to German supermarkets. On this particular visit, some very tempting-looking prawns caught my eye, and I simply couldn't resist them. Since we both love them, we had half a kilo packed up for us. Just a few meters away, we spotted fresh duck legs with their delicate colors in the refrigerated section. I knew then that they simply had to come home with us. Naturally, we also picked up other groceries, such as foie gras , smoked chicken , and much more. So, it was another very successful shopping trip to neighboring France.
Once home, I briefly considered what I could conjure up with the ingredients I had just bought. When I asked my husband, he immediately suggested: " Surf and turf, of course!" I thought about it for a moment, because classic surf and turf is traditionally made with beef, but there's nothing wrong with duck, is there? Besides, duck is perfect for this time of year. So, I quickly decided that I wanted to cook this combination. To give it a Cameroonian touch, I chose plantains as a side dish. Et voilà!
A delight!
The video about it
And the complete recipe
Duck Surf'n'Turf with Plantains Fries
Ingredients
- 500g unpeeled prawns
- 4 Duck legs
- 5 garlic cloves
- 2 tbsp Magic Sauce
- approx. 30 ml rapeseed oil
- 1 lemon
- Salt/seasoned salt
Plantain fries
- 2-3 large yellow plantains
- 300 ml frying oil
Instructions
- First, carefully clean the shrimp, remove the head and innards, wash well with cold water, and place in a bowl with water and the juice of half a lemon. Let them soak for about 5 minutes
- Meanwhile, wash the duck legs as well, add the juice of half a lemon to the remaining water, and let them soak for about 10 minutes
- While the duck is marinating in lemon water, press the peeled garlic cloves into a bowl, add seasoned salt, about 2 tablespoons of rapeseed oil and the drained shrimp, mix well and let marinate for at least 15 minutes
- Now, in a small bowl, combine the Magic Sauce, seasoned salt, and 3-4 tablespoons of rapeseed oil and mix well to make a marinade. Then, take the drained duck, make incisions in the meat, and massage the marinade thoroughly into the meat
- Place everything on a casserole dish or baking sheet and (optionally) let it marinate for at least 30 minutes. Then grill in a preheated oven, first at 180°C (350°F) using convection for about 30 minutes, and then for another 10 minutes at 200°C (400°F) using the grill setting
- While the duck is cooking in the oven, peel the plantains and cut them into any shape you like, then heat frying oil in a pan and fry the plantains until golden brown on all sides
- Meanwhile, in another pan, add about 3 tablespoons of rapeseed oil, add the shrimp and fry them until crispy, stirring occasionally
- Then arrange the cooked duck legs, prawns and plantain fries on a platter, serve with some Magic Sauce, Hot & Spicy or Mayo and enjoy hot!
