Tag-Archive for » breast «
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.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
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
Method
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.
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.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
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
Method
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.
