Archive for » April, 2008 «

Japanese-Style Marinated Duck Breast
This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.


4 Duck breasts, skin on


1/2 Cup chicken stock
1/2 Cup Sake
1/2 Cup mirin
1/2 Cup soy sauce
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Tablespoons teriyaki sauce
1/2 Cup brown sugar


Olive oil
150g Carrot, cut into match sticks
250g Red cabbage, sliced thinly
400g Chinese cabbage, sliced thinly
4 Green onions, sliced thinly
1 Red chili, sliced thinly (add as many or few seeds as you want depending on taste.)
250g Bean sprouts
1 18g Sachet miso paste
2 Tablespoons mirin
2 Tablespoons sake
1 Tablespoon white sugar
1/4 Cup rice vinegar
1 Teaspoon soy sauce


1. Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.

2. Pre-heat oven to 180c.

4. Remove duck breasts from marinade, reserve marinade.

5. Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.

6. In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 Min’s.

7. Remove duck beasts and allow to rest for 5 Min’s, slice thickly.

8. If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.

For the Vegetables

1. Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.

2. Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 Min’s until veg are just tender, you want them to still have a nice crunch.

3. Add dressing and onion and stir until heated through.

To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.

All photos taken by me unless otherwise stated.

Stuffed Chicken Breasts
I made a zaar members recipe for our meal last night as we are getting close to the end of the month, thought I would get in another recipe before May. This was excellent I changed it slightly by adding some cornflour to the sauce to thicken it slightly, as I found it a little thin. I also wrapped pancetta around the breasts so the filling did not come out. I made the same amount of stuffing for 4 breasts and I was only making for 2, so my breasts were very overstuffed, so it was my fault. The chef who’s recipe I copied this from served his with smashed potatoes I served mine with kumara and zucchini fritters. If you would like to see original with smashed potato recipe included or more recipes by this chef please click here.


2 Cups cooked chopped and drained fresh spinach
12 Fresh basil leaf, chiffonaded
1/4 Cup fresh parsley, chopped
1 Cup ricotta cheese
1/2 Cup Gorgonzola
6 Slices pancetta, chopped
Salt & freshly ground black pepper
2 Large egg


1 Cup dry white wine
1 Cup homemade chicken stock
2 Tablespoons Dijon mustard
1 Lemon, juice and zest of
Salt & freshly ground black pepper
Chopped fresh parsley leaves, for garnish
1 Lemon, sliced,for garnish


4 (8 ounce) Boneless skinless chicken breast halves
Kosher salt
Fresh ground black pepper
3-4 Tablespoons vegetable oil


For the Stuffing

1. Saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl.

2. Add the spinach, ricotta, Gorgonzola, basil, parsley and mix well.

3. Season with salt and pepper.

4. Add the eggs, mix well, and set aside.

Make the Chicken

1. Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet or rolling pin.

2. Divide the stuffing between the breasts, mounding it along the center of each.

3. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package.

4. Secure each flap with a toothpick.

5. Season the chicken all over with salt and pepper, to taste.

6. Heat 2 tbsp oil in a large skillet over medium heat.

7. Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side.

8. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more

9. Transfer to a platter, tent with foil and keep warm in oven.

For the Sauce

1. Pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

2. Add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste

3. Bring to a boil and simmer until thickened, 5-8 minutes, I used some cornflour to thicken as I found it a little thin.

To Serve: Arrange chicken on a plate drizzle with sauce, I served mine with zucchini and kumara fritters.

All photos taken by me unless otherwise stated.