Tag-Archive for » 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.
Ingredients
4 Duck breasts, skin on
Marinade
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
Vegetables
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
Method
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.
This is another recipe I tried from recipezaar, it was very good, although I added more ingredients for the glaze, as what is listed did not cover the bottom of my pan. You will notice, it is listed, to boil veg first, I didn’t bother with this, I find the veg will cook fine, from start to finish in a wok, without being boiled first. Other than those small points it is a very tasty dish with a lovely aroma and wonderful flavours. If you enjoyed this recipe and would like to see other recipes by this chef click here.
Ingredients
2 ounces green beans, trimmed
1/2 ounces carrots, peeled
1/2 red pepper, seeded
1 zucchini, trimmed
2 ounces snow peas
1 tablespoon sunflower oil
1 small garlic clove, crushed
1 teaspoon fresh gingerroot, grated
salt & freshly ground black pepper to taste
For the duck
2 (6 ounce) duck breasts, weighing 6oz each, with skin
1/2 teaspoon Chinese five spice powder
1 tablespoon clear honey
2 tablespoons ketjap manis (sweet soy sauce)
1 tablespoon balsamic vinegar
1/2 medium red chili, seeded and finely chopped
Method
1. Cut all the vegetables into to thin sticks, about the same size as the green beans. Drop the beans into a pan of boiling water and bring back to the boil.
2. Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper.
3. Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don’t cut through the meat.
4. Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown.
5. Turn the breasts over and cook them for another five minutes, or a little longer if you don’t like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili.
6. Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed.
7. Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper.
8. Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables. Spoon over any remaining glaze and serve immediately.
All photo’s taken by me unless otherwise stated.
