Ep 98 - 'Never Has There Been a Better Stash'

Join Caroline Wilson and Corrie Perkin for Ep 98. 

Our guest on the show this week is multi award winning journalist Adele Ferguson, the reporter who broke the stories that led to a Royal Commission. Adele joins Caro and Corrie to discuss her new book Banking Bad. 

We check in with the August 'Goal of the Month' and Caro admits she's back to her pine cone hoarding ways with her GLT. 

In BSF Corrie has 6 Great Father's Day Books for Dad, Caro's been watching reruns of Shetland and cooking up delicious braised duck (get the recipe HERE or see below). 

Banking Bad by Adele Ferguson
The Chain by Adrian McKinty
The New Girl by Daniel Silva
Veg by Jamie Oliver
Working with Winston; The Unsung Women Behind Britain's Greatest Statesman by Cita Stelzer
On the Marsh by Simon Barnes 

In '6 Quick Questions' we discuss the 'Bro Code' amongst footballers, debate Seinfeld v Friends and winter tips. 

Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.

Visit Vitalsmarts.com.au/dstm to find out more.

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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.

BRAISED DUCK WITH BACON, PRUNES and KALE

Ingredients

4 duck legs

6 pitted prunes

zest of ½ an orange

8 golden shallots, peeled

½ cup dry sherry

1 cup chicken stock or water

2 thick slices of smoked bacon, cut in half (check gluten-free, if required)

1 bay leaf

½ bunch of kale

1 tsp butter

Method

1. Preheat the oven to 180C.

2. Over a moderate heat, warm a tablespoon of vegetable oil in a non-stick pan. Add the duck legs and gently cook, skin side down, until golden. Transfer the duck legs to a crock pot or small deep braising pan. (It is best if the duck legs fit snugly.)

3. Add the prunes, orange zest, shallots, sherry, stock, bacon and bay leaf. Cover the pot with a lid, place it in the oven and cook for half an hour before turning the heat down to 140C.

4. Continue to cook for two hours, checking from time to time to make sure all of the liquid doesn't evaporate. If it begins to dry out, top up with half a glass of water. When the duck is fork-tender and almost falling off the bone, remove the pot from the oven and leave to cool.

5. Remove the duck legs from the pan and transfer the braising liquid and contents to a small saucepan. Simmer the ingredients until reduced to a thick sauce.

6. Wipe out the braising pan, add the duck legs and return to the oven to warm through briefly. While the duck is warming, blanch the kale in a large pot of salted water for three minutes. Strain the kale well and toss with a little butter and a pinch of salt. Place one duck leg in each of four plates, spoon the reduced sauce evenly over the duck legs and add some dressed kale on the side.