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Crispy Skinned Duck Breast with a Tangy Asian Sauce
We love duck in my family and this is just another quick recipe to make with duck. I served ours over stir-fried vegetables with noddles, it would also be good over rice as well. I have listed it below just for 2 as that is what I served it for, but the sauce amount would probably stretch to 3 or 4 depending on what it was served with and how much sauce you prefer.


2 Duck Breasts
100ml Hoisin sauce
100ml Water
1/4 Teaspoon five spice
2 Star anise
2 Tablespoon honey
2 Tablespoons ketjap manis (sweet soy sauce)
1/2 Teaspoon chili flakes
11/2 Tablespoons chinese rice wine (I use Shao Xing)
1 Tablespoon sweet chili sauce


1. Cook duck breast skin side down in a pan to render fat and crisp up skin, drain carefully from time to time. Cook about 8-10 Min’s.

2. Pre-heat oven to 180 degrees Celsius, place duck, breast side down, on wire rack in a baking dish. Cook for about 20-25 Min’s further in oven depending on size of breasts. (This will give you a pink center.)

Note: I turn the grill on for the last few Min’s of cooking to really crisp up the skin.

3. While duck is cooking make sauce. Blend all sauce ingredients in a pan and heat until hot.

Serve duck over vegetables and noodles as I did or with rice, drizzle with sauce.

All photos taken by me unless otherwise stated.

Skillet chicken Marsala
This is another quick and easy recipe to make with a great end result, it makes for a great mid week meal and is a no fuss meal being as it can all be cooked in one skillet. I served ours over mash with bacon wrapped asparagus. You can make the sauce as is or thicken with cornflour as I did just our personal preference as we prefer a thicker sauce. If you would like to read more reviews of this one or see more photos please click here.


4 Boneless skinless chicken breast halves (about 1 1/4 pounds)
1/4 Cup flour
1/4 Teaspoon salt
1/4 Teaspoon pepper
2 Tablespoons olive oil
2 Garlic cloves, finely chopped
1/4 Cup chopped fresh parsley
1 Cup fresh sliced mushrooms
1/2 Cup dry masala wine
1/2 Cup chicken broth


1. Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic and mushrooms in oil for 5 minutes, stirring frequently.

3. Add chicken to skillet. Cook, turning once, until brown.

4. Add wine and broth.

5. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center, stir in parsley.

All photos taken by me unless otherwise stated.