Archive for » April, 2009 «
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.
Ingredients
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
Method
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.
This is a great curry recipe and one that I will be making again for sure. I have never used duck in a curry before and this was a wonderful way to prepare it. I did ours with whole duck breasts, which I cooked skin side down first to render the fat and then finished them off breast side down in the sauce and they were cooked perfectly. I sliced the breasts and served over rice topped with the wonderful curry sauce. I am the first person to review this recipe and I have not made any changes to the original recipe but to view this recipe please click here.
Ingredients
1 Tablespoon vegetable oil
70g Red curry paste
400ml Coconut cream
180ml Water
70g Pineapple, diced (I used half of a medium pineapple)
5 Grapes (preferably black, and large if possible)(I added extra)
2 cherry tomatoes, cut in half (I added a few more)
2 kaffir lime leaves
250g roasted duck breasts, sliced (I cooked 1 whole breast each)
1/2 tablespoon fish sauce
1 tablespoon sugar
1 chili, sliced
5g fresh basil
Method
1. Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.
2. Stir fry until an aroma develops, and then lower the heat.
3. Add coconut cream and 180 ml of water.
4. Bring to the boil.
5. Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.
6. Add fish sauce and sugar.
7. Simmer until cooked through.
8. Garnish with chilli and fresh basil.
Serve over basmati rice.
All photos taken by me unless otherwise stated.
