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This will be the last post I make for a few days as it is the Christmas holidays, so check back towards the end of the week for more great recipes. I hope you all enjoy my site, I appreciate all the visits and comments and I wish you all a Merry Christmas.I made this last night, I thought I would make my last post before Christmas, a Zaar members recipe, as I haven’t tried one in awhile. I served mine with wild rice mushroom timbales and it went really well with the duck and sauce. I thought this one was lovely, the sauce was exceptional and a perfect meal before a huge feast at Christmas. If you want to see more by this chef please click here.
Ingredients
2 Large duck breast halves
1 Tablespoon olive oil
1/2 Teaspoon fresh thyme, minced
1/2 Teaspoon garlic powder
1/4 Teaspoon paprika
salt & pepper
1 Cup beef stock or beef broth
1 Cup chicken stock or chicken broth
3 Tablespoons butter
1 Large shallot, minced
1/2 Cup port wine
4 Tablespoons fig preserves
1 Tablespoon flour (I just use cornflour instead of flour.)
Method
1. Preheat oven to 400°F.
2. In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
3. While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
4. In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
5. Turn duck over and let cook 2 minutes.
6. Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5 minutes.
7. Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
8. Add shallot and cook until tender.
9. Add port wine and bring to a boil. Reduce by half.
10. Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
11. Add fig preserves. Stir until completely melted and combined into sauce.
12. In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
13. Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
14. Cut duck breast, into 1/2 inch slices, angled, against the grain.
15. On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
16. Serve immediately. Bon Appetit.
All photo’s 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.
