Steaming artichokes

I have a relatively small kitchen where storage and counter space is limited. This means I have to really think about what is worth having around. Therefore I don't own any single use appliances like rice cookers, bread machines, etc., even though I might like to.

I actually also prefer my method of making rice in a pan...

But one of the appliances I have always sort of wanted, but never got was a steamer. It's a healthy way to prepare veggies and meat or fish, but as I said: too much space for such a specific gadget.

A couple of weeks back I had something of an epiphany. I have a large pan with one of those pasta inserts. Basically a sieve so the pasta can be lifted out and drained in one step. The way it fits into the pan there are a couple of centimeters between the bottom of this sieve and the actual bottom of the pan. Ergo you can add liquid without it actually reaching whatever you have in the pasta insert....

I put this theory to the test by preparing some artichokes.

After washing them I trimmed the stem and the outermost layer of leaves back.
I filled the pan with only a few centimeters of water and added a few slices of lemon, a couple of bay leaves and a crushed garlic clove to it, to give the artichoke a little bit of flavor while it steamed.

After that I put the pan including the pasta insert and a lid onto the heat and let it come to the boil. Then you just turn it down to a simmer and let the artichoke globes steam for 35 to 40 minutes (test by pulling off a leave or to, they should be easily removable).

Serve with melted, salty butter and you are good to go!

Five Spice Duck Breast

Duck must be my absolute favorite meat. If it is on the menu I will probably go for that before anything else... My sister and I recently went on quite binge, having three tasty duck dishes in less than one week. But I had never actually prepared it myself.

So when I found some marked down at my local grocery store I thought it would be the perfect opportunity to experiment.

Since this was a first try I decided to go for the most simple preparation and the result didn't dissappoint. I will be making this more often now for sure.

All you need is duck breast, five spice and seasonings.

1. Preheat your oven to 200°. Score the skin side of the breast and liberally sprinkle both sides with salt, pepper and five spice.
2. Place your duck breast skin side down into a cold frying pan. Turn on the heat to medium high. This way more of the fat in the skin will render out and you will get it more crispy.
3. When the skin has a slightly brown color turn around your breast and sear it on the meat side for about thirty seconds.
4. Flip it back over and place the whole thing into the preheated oven for about four minutes for a medium done duck. If your frying pan has a plastic handle preheat a backing sheet in the oven and transfer your duck to it.
5. Let the duck rest for about five minutes before cutting it.

I served mine with rice and pan fried Chinese kale.