Tag-Archive for » Mezzaluna Borads «

Crispy Skinned Duck Breast with a Tangy Asian Sauce
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.


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


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.

Braised Spatchcocks with Spinach
This is another recipe I have made recently which is lower in carbs than your average dish. It has a great end result and is not too time consuming with most of it being the cooking time. If you want to add some substantial carbs to this dish you could serve this with mash potato or potato of your choice. I love the versatility of spatchcocks, in the fact that you can enjoy a chicken dish without having the time of roasting a whole one. My son and hubby hate having to cut the meat from the bone themselves, but it is not that hard or fiddly. I think it comes down to a little laziness, as my son can not even be bothered with chicken legs as they even annoy him. He eats them and wings when I serve them but I know what his choice would be if I gave it to him. This dish has approximately 8g Carbs per serving and about 58g protein it contains 30g total fat with approx9.5 of them being saturated fats.


4 Spatchcocks
1 Medium sized leek, sliced thinly
3 Cloves garlic, crushed
1 Brown onion, chopped finely
8 Bacon rashers, chopped finely
1 Cup dry white wine
1 Cup water
2 Teaspoons chicken stock granules
3 Bay leaves
350g Brussels sprouts, halved
500g Baby spinach
1/2 Cup chopped mint


1. Cut spatchcocks in half, rinse under cold water and pat dry.

2. Cook spatchcocks, in batches, in a large slightly oiled fry pan, until browned on both sides (I brown skin side really good.) remove from pan and set to one side.

3. Add leek, garlic, onion and bacon to pan, cook, stirring about 5-7 minutes, until leek softens, Add wine, water, stock and bay leaves, bring to the boil.

4. Return spatchcocks to the pan with any juices, reduce heat to a simmer, cook covered about 20 minutes, discard bay leaves.

5. Add sprouts, simmer, uncovered a further 5 minutes or until tender. Stir in spinach and mint, cook until spinach just wilts.

Serve spatchcocks with sprout and spinach mix and our over a little juice from pan.

All photos taken by me unless otherwise stated.