Tag-Archive for » duck breast «
Here is another Delicious crispy skinned duck breast recipe served with hoisin plum sauce. Healthy but yummy bok choy and vegetable fried rice.
Ingredients
4 Magret of duck (Duck Breast skin on. Magret are more expensive but larger than normal breasts so feel free to buy less expensive breasts just make sure they are of a decent size.)
For the Sauce
3/4 Cup hoisin sauce (I buy blue dragon brand it is the best I have found, some brands can have a very strong flavour and be overpowering.)
1/4 Cup plum sauce (I buy Sharwood’s plum sauce with a hint of ginger again I really like it.)
Bok Choy
1 Tablespoon peanut oil
8 Heads bok choy, medium in size
4-5 Green onions, sliced
1 Clove garlic, crushed
1 Teaspoon ginger, grated
11/2 Tablespoons soy sauce
1 Teaspoon turmeric
11/2 Teaspoons sugar
11/2 Tablespoons fresh coriander, Finley chopped
Vegetable Fried Rice
1 Tablespoon olive oil
2 Teaspoons sesame oil
11/2 cups cooked white rice (Leave for about 30 Min’s to make sure most of the moisture has drained.)
4 Green onions, sliced
1 Large carrot, diced
2 Celery sticks, diced
1 Small red pepper, diced
80g Shiitake mushrooms, chopped
1/4 Cup frozen corn
1/4 Cup frozen peas
100g Baby spinach leaves, coarsely chopped
2-3 Teaspoons soy sauce
1 Teaspoon sugar
Method
For the Duck
1. Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp. (there will be a lot of fat that drains from skin so keep pouring fat out from time to time.)
2. Pre-heat oven to 180c, place duck on wire rack in baking dish skin side up and bake for 20-25 Min’s or until cooked as desired, let breast stand for 5 Min’s before serving. I like to turn the grill on for the last few Min’s of cooking to really crisp up the skin.
For The Sauce
1. Combine both sauces in a pan and heat until hot.
Bok Choy
1. Cut ends off bok choy and pull leaves apart.
2. Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 Min’s until tender, add coriander stir and serve immediately.
Vegetable Fried Rice
1. Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 Min’s
2. Add soy sauce, peas, corn, spinach and sugar stir fry a couple Min’s more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
Serve sliced duck breast with bok choy, fried rice and sauce.
All photo’s taken by me unless otherwise stated.
Here is another recipe that I got from a recipezaar member for duck breast. (If you enjoyed this and would like to see other recipes by this chef click here. ). It was quite good, I gave a review of 4 out of 5 stars. I live close to France and magret of duck is really cheap so I eat duck about once a week. You can imagine how many of my own and other peoples recipes for duck I have tried. So my review on this just reflected that I personally think there are far better sauces that I have enjoyed with duck, both with whole duck and duck breasts. Having said that it was very easy to prepare, I bought magret of duck, skin on, my husband and I love the crispy skin of a duck. On the whole we both enjoyed it, I served mine with marinated, roasted asparagus and mashed parsnip.
Ingredients
4 boneless skinless duck breast halves
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
Marinade
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 garlic clove, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste
Method
1. To prepare marinade, whisk balsamic vinegar through pepper together until combined.
2. Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
3. Remove duck from marinade; reserve marinade.
4. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
5. Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
6. Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
7. Remove to platter and keep warm.
8. Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
9. Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
10. Taste and adjust for seasoning if needed.
11. Pour reduction (sauce) over duck and serve at once.
To serve slice duck breast arrange on plate. I served mine with marinated, roasted asparagus and mashed parsnip.
All photo’s taken by me unless otherwise stated.
