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This is quite a quick and easy duck breast recipe to put together, it does need to be marinated, but only for 1-2 hours and the rest of the recipe is really easy. I served ours over stir-fried vegetables but it would also be nice with some fried rice as well. I reserve the marinade and boil it, then add a little extra honey and pour it over the duck at the end.
If you have been keepin
g 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
50 ml honey
50 ml sherry wine vinegar
50 ml soy sauce
1 Teaspoon freshly grated ginger
3 Cloves garlic, crushed
1/4 Teaspoon cinnamon
1/2 Teaspoon Chinese five spice powder
Freshly ground black pepper
8 Spring onions
Method
1. Score the duck breast skin in a 
criss-cross fashion.
2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
3. Coat the duck in this marinade in a shallow bowl.
4. Cover and leave for 1-2 hours.
5. Set the oven to 180 Degrees Celsius.
6. Remove duck and reserve marinade. Cook duck skin side down in a fry pan until browned, carefully pour off fat several times during cooking.
7. Place the duck, skin side up, on a wire rack in a roasting tin
8. Cook for 20 minutes or until cooked as desired. (20 Minutes will be pink inside)
9. Put the marinade and a couple of tablespoons of roasting juices in a small saucepan, add about 2 tablespoons extra honey, bring to the boil, add spring onions, simmer gently for 2 minutes.
Serve over vegetables or rice and spoon sauce over.
All photos taken by me unless otherwise stated.
This is a wonderful chicken recipe, I made this the other night with chicken breasts instead of a whole chicken it can be made with either or you could even use chicken thighs. I just adjusted the cooking time for the fact that breasts cook quicker and you do not want to over cook as they will dry out. The sauce is wonderful and has such a delicate flavour that is truly delicious. As I am the first person to make and review this recipe there are no other reviews or photos of this yet but to view the original please click here.
If you have been keeping 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
1 1/2kg Chicken (I used chicken breast)
1/2 Lemon, juice of
2 Tablespoons butter
2 Garlic cloves, crushed
75ml Sweet sherry
230g Mushrooms, sliced
Bechamel Sauce
11/2 Tablespoons butter
2 Tablespoons flour
3/4 Cup milk
1/4 Cup cream
1 Carrot
1 Slice onion (I used half a small onion)
1 Teaspoon thyme (I threw in about 3-4 sprigs)
1 Teaspoon parsley (I threw in a couple of sprigs)
1 Bay leaf (I used 2)
Method
1. Cut the chicken into portions and coat with the lemon juice, rubbing in well.
2. Melt the butter in a heavy bottomed saucepan and brown the chicken.
3. Add the sherry and garlic.
4. Cover with a lid and cook on low heat for about an hour.
5. Just before serving add the mushrooms and cook for another 5 minutes.
6. Remove to a serving dish and keep warm, retain the cooking liquid.
Bechamel Sauce
1. Pour milk into a saucepan
2. Add carrot and slice of onion,thyme,parsley and bay leaf to milk.
3. Bring to the boil in a small saucepan and remove from stove top.
4. Replace the lid and allow to steep for at least half an hour.
5. Strain through a sieve and discard vegetables and herbs.
5. Melt the butter, add the flour and mix, then add the milk to make the bechamel sauce, season to taste with salt & pepper.
5. Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.
6. Add the cream and pour this delicious sauce over the chicken and serve.
I served mine over parsnip mash and fresh vegetables.
All photos taken by me unless otherwise stated.
