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Archive for the ‘Duck’ Category

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.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

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.

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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.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection 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.

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I made this with duck breast instead of chicken and it was very nice, it was a little too orange flavoured for us so I added some port to the sauce to counteract this. We much preferred it with the addition of the port but that was just our preference. I served ours over celeriac mash and some fresh asparagus for very enjoyable meal. To view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 chicken breasts
dark soy sauce
8 slices lemons (sliced thinly)
ground black pepper

Sauce

2 Tablespoons cider vinegar
4 Tablespoons soft brown sugar
2 Tablespoons cornflour
1(425 g) Can pitted cherries
1 Cup chicken stock
1 Tablespoon grated orange rind
1 Tablespoon grated lemon rind
1/2 Cup orange juice
2 Tablespoons lemon juice

Method

CHICKEN

1. Brush the chicken with the soy sauce.

2. Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.

SAUCE

1. Drain the pitted black cherries and reserve the juice.

2. Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.

3. Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.

4. Add cornflour paste stirring until combined (with no lumps) and thickened.

All photos taken by me unless otherwise stated.

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This is quite a quick and easy duck breast recipe to put together, it does need to be marinated, but only for 1-2 hours and the rest of the recipe is really easy. I served ours over stir-fried vegetables but it would also be nice with some fried rice as well. I reserve the marinade and boil it, then add a little extra honey and pour it over the duck at the end.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Duck breasts
50 ml honey
50 ml sherry wine vinegar
50 ml soy sauce
1 Teaspoon freshly grated ginger
3 Cloves garlic, crushed
1/4 Teaspoon cinnamon
1/2 Teaspoon Chinese five spice powder
Freshly ground black pepper
8 Spring onions

Method

1. Score the duck breast skin in a criss-cross fashion.

2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.

3. Coat the duck in this marinade in a shallow bowl.

4. Cover and leave for 1-2 hours.

5. Set the oven to 180 Degrees Celsius.

6. Remove duck and reserve marinade. Cook duck skin side down in a fry pan until browned, carefully pour off fat several times during cooking.

7. Place the duck, skin side up, on a wire rack in a roasting tin

8. Cook for 20 minutes or until cooked as desired. (20 Minutes will be pink inside)

9. Put the marinade and a couple of tablespoons of roasting juices in a small saucepan, add about 2 tablespoons extra honey, bring to the boil, add spring onions, simmer gently for 2 minutes.

Serve over vegetables or rice and spoon sauce over.

All photos taken by me unless otherwise stated.

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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.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection 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.

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This is a great marinade for duck I absolutely loved all the flavours combined and it infuses with the duck so well. I boiled the left over marinade added a little extra hoisin sauce and served as a dipping sauce on the side which was gorgeous. I just served over stir-fried vegetables which for us trying to lighten up on carbs was perfect but it would also pair well with egg fried rice. If you want read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Large duck breasts
100ml Light soy sauce
100 ml Hoisin sauce (I use Blue Dragon brand.)
50ml Oyster sauce
50ml Honey
50ml Rice wine vinegar
3 Teaspoons five-spice powder

Note: As stated above I boiled the left over marinade, added a little extra hoisin sauce and served as a dipping sauce on the side it was gorgeous.

Method

1. Combine all the marinade ingredients in a bowl, trim the duck breasts and add to the bowl. Marinate over night.

2. Sear the duck breasts in a hot non-stick pan over high heat (taking care not to burn the marinade).

3. Place the duck breasts in a baking dish and roast in a pre-heated oven at 205c or until medium rare (about 8 minutes).

4. Allow the duck to stand 5 minutes before slicing and serving.

I served mine over stir fried vegetables

All photos taken by me unless otherwise stated.

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This is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum’s house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 People. So you could cook extra breasts and then just up the amount of mash ingredients.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Duck Breasts

Sauce

2 Cups red wine
1 Cup chicken broth
1 Cup beef broth
4 Fresh thyme sprigs
2 Bay leaves
1 Tablespoon butter
2/3 Cup red currant jam
2 Tablespoons port
3 Teaspoons cornflour

Truffle Parsnip Mash

Milk, enough to cover parsnips while cooking
4 Parsnips, peeled and chopped
4 Cloves garlic, crushed
1 Tablespoon butter
2 Tablespoons cream
1 Tablespoon olive oil
150g Wild mushrooms, chopped finely
1 Teaspoon thyme leaves
1/2 Teaspoon vegetable stock granules
1 Tablespoon white truffle oil

Method

Sauce

1. Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 Cups (Approx 35 Min’s)

2. Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.

3. Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.

Note: Sauce can be made a day ahead of time and just reheated to save time on the day.

Parsnip Mash

1. Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.

2. Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.

3. In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.

4. Add to mash and stir to combine, add truffle oil and mix well.

Duck Breasts

1. Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 Min’s)

2 Place duck breasts skin side up in an oven proof dish and place in pre-heated oven 180 degrees Celsius, cook for 20 Min’s, gives a nice pink centre, or cook to desired doneness.

To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.

All photos taken by me unless otherwise stated.

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