Sea-buckthorn berries, which are one of the few foods that contain Omega-7 fatty acids, are grown widely throughout Tibet, China, and other mainland regions of Asia. Sea-buckthorn is a herbal remedy that is said to have been used for centuries to relieve cough, aid digestion, stimulate blood circulation, and alleviate pain. Sea-buckthorn is one of the few foods that contain Omega-7 fatty acids. Both the bark and the leaves can be utilized in the treatment of dermatological conditions and diarrhea. A skin softener that can be achieved through the consumption of berry oil or its topical application is possible. There are currently a variety of skin care products on the market that are derived from sea buckthorn oil.
Although they are edible and nutritious, sea buckthorn berries are very acidic and oily, making them unpleasant to eat raw. Sea buckthorn berries can be “bletted” or mixed as a juice with sweeter substances such as apple or grape juice to make them more palatable. The fruit of the sea buckthorn can be baked into pies and used in the production of jams, lotions, and even alcoholic beverages.
It is said that the juice obtained by adding five parts water to one part sea buckthorn, then passing the mixture through a blender and straining it tastes similar to orange or peach juice. This is done so that the high acidity can be neutralized. Teas can be made from dried and shredded sea buckthorn leaves, which are then brewed.
The tiny, orange-colored berries are loaded with a variety of vitamins and minerals, including vitamin C (in quantities approximately 15 times higher than oranges), vitamin E, beta-carotene, fatty acids, flavonoids, amino acids, and other bioactive compounds.
You can purchase products made from sea buckthorn at natural and organic food stores. These products can be found in the form of juices, powder, tea leaves, or supplements.
Wikipedia at http://www.wikipedia.org/
Image created by Hans Hillewaert and made available through the Creative Commons license with the stipulation that it be shared similarly by others.
Duck with sea buckthorn
For the duck stock
2 duck legs
1 carrot, roughly chopped
1 onion, roughly chopped
2 sticks celery, roughly chopped
2 cloves garlic
3 bay leaves
1 tbsp black peppercorns
300 ml red wine
2 sprigs thyme
For the duck
250 ml dark duck stock
100 ml port
4 tbsp sea buckthorn berries, (or juice/syrup if berries unavailable)
agave syrup, to taste
2 duck breast
300-500 g samphire, woody stalks removed, washed and dried
Prep Time: 20 min, plus 1-2 hours chilling
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs 50 mins
1. For the duck stock: fry the duck legs in a large deep pan over a medium-low heat until the fat is rendered out and the skin is golden-brown. Add the vegetables fry for 2-3 minutes, or until golden-brown.
2. Pour in the red wine, scraping up any browned bits from the bottom of the pan to deglaze. Add 500ml water and thyme and bring to the boil. Reduce to a simmer and cook for 2-3 hours, topping up occasionally with water if needed. Strain the stock through a sieve and set aside to cool.
3. Chill the stock in the fridge until the fat has risen to the top and solidified. Remove and discard the fat and bring the stock back to a simmer before making the sauce.
4. For the duck: place the sea buckthorn berries and port into a small saucepan and bring to the boil, crushing the berries with the back of a spoon. Add agave syrup to taste, add the stock and reduce to a simmer. Cook until the volume of the liquid has reduced by half, or until thickened enough to coat the back of a wooden spoon.
5. Meanwhile, place a frying pan over a medium heat and add the duck breasts, skin side down. Leave until the fat is rendered out and the skin is crisp and golden-brown. Turn over and cook for a further 2-3 minutes (for medium), or until the duck is cooked to your liking. Remove from the pan and set aside to rest on warm plates. Pour any resting juices into the pan with the sea buckthorn sauce.
6. Melt a knob of butter in a pan until foaming and add the samphire. Fry for a few minutes, or until tender. Season with a little salt (the samphire should be quite salty already) and freshly ground black pepper.
7. Spoon the samphire onto serving plates. Thickly slice the duck and lay over the samphire, then spoon over the sea buckthorn sauce.
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