PAN FRIED DUCK BREAST WITH HONEY SOY SAUCE AND PAK CHOI
My planned dinner is easy, quick to make, and most importantly, very very delicious! Thanks to Mr Gordon Ramsay, this recipe has brought many happiness in my family!!! This is a modified version to suit me.
Provided by NoOnionNoGarlic
Categories Duck Breasts
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly. Mix the honey and soy sauce in a bowl.
- Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat. Drain the fat from the pan.
- Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Baste the duck continuously. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
- Meanwhile, heat a wok or a large pan, add vegetable oil. When the oil becomes hot, add Pak Choi and oyster sauce. Stir fry it for 5 minutes, dish out onto a plate.
- Slice the duck lengthways. You can use some of the Pak Choi as garnish.
- I like serving it with plain rice, drizzled with any left over honey soy sauce.
Nutrition Facts : Calories 470.9, Fat 25.9, SaturatedFat 6, Cholesterol 238, Sodium 2147.6, Carbohydrate 12.1, Fiber 0.3, Sugar 9.1, Protein 46
PAN-FRIED DUCK BREAST WITH WINE AND BLACKCURRANT SAUCE
Make and share this Pan-Fried Duck Breast With Wine and Blackcurrant Sauce recipe from Food.com.
Provided by hectorthebat
Categories Duck Breasts
Time 48m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
- Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
Nutrition Facts : Calories 585.6, Fat 13.2, SaturatedFat 3.6, Cholesterol 163.2, Sodium 300.5, Carbohydrate 62.6, Fiber 0.6, Sugar 50, Protein 30.2
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