Tag-Archive for » crispy skinned «
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 wonderful duck recipe I love the sauce and I think it is perfect served over the couscous. The recipe sounds big and like a lot of work but it a very easy recipe to make with wonderful end results. A definite company worthy dish that will be enjoyed by all, well if you love dick that is. This is zaar recipe no one has reviewed this yet so there are no other photos and I have listed the recipe as it was listed as for once I did not play with it or add anything else to it. I will still however list the link to this so if you do want to view the original please click here.
Ingredients
Spiced Balsamic Reduction
1 cup balsamic vinegar
2 tablespoons brown sugar
2 star anise
1 garlic clove, lightly smashed
1 hot red chile, split
Duck
4 duck breasts, skin scored in diamonds
salt and pepper
2 tablespoons oil
8 plums, canned
Couscous
1 cup couscous
1 1/2 cups chicken stock, boiling
2 tablespoons butter
Method
Spiced Balsamic Vinegar
1. Combine vinegar, sugar, garlic, chilli and star anise in a small saucepan stir over low heat for 4 minutes or until sugar has dissolved.
2. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes or until reduced by one-third and slightly thickened. Remove the flavourings and discard. Set aside.
Duck
1. Season the duck breasts well with salt and pepper.
2. Heat the oil in a frying pan over medium high heat and place the duck breasts in skin-side down. Cook 6-10 minutes until crispy, then turn over and cook a further 4-8 or until done to your liking (depending on thickness).
It’s normal to serve duck breast cooked medium to rare. Rest for 5 minutes before serving
3. While the duck is resting, pour the boiling stock over the couscous and set aside covered for 5 minutes. Stir the butter through with a fork fluffing up well.
4. Place the plums in the reduction and reheat gently.
5. Slice duck breasts and serve them and the plums over couscous.
All photos taken by me unless otherwise stated.
