1 (5-pound or so) whole duck 1/4 cup soy sauce 2 tablespoons maple syrup, plus extra for brushing the duck 1 tablespoon toasted sesame oil 1 teaspoon Chinese five-spice powder 2 cloves garlic, minced 1 tablespoon minced ginger. Cover the bowl with plastic foil and … 2 tablespoons brown sugar. As needed water to thin the sauce. To retrieve the duck fat, use a spoon or baster to siphon the duck fat into a storage container. It's supposed to serve 6 as part of a larger meal with rice etc, but I will happily serve this to our little family of four as a main course. Place the duck leg on top and pour over the desired amount of sauce. Put a small pan on a low heat and gently heat the butter and milk. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Pat the duck legs dry with absorbent paper and season both sides with salt. Spoon sauce over the duck and drizzle around the plate. If the sauce is too thin, mix a small teaspoon of corn flour with a little cold water and stir into the sauce. Fry for around ten minutes skin side down (the fat should start to render from the duck) The skin should be a deep brown colour and crispy. Place in the oven for 1 hour and ten minutes. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking. While the duck is cooking prepare the sauce and vegetables. Brush the meat frequently with the mixture while it is cooking. Now add the port and cinnamon stick and cook for a further 5 minutes. 50g caster sugar Sauté the onion in butter for a few minutes until soft, then add the plums, port, ginger and sugar – I only add a little sugar at first, then add more, as the sweetness of the sauce will depend on the ripeness of the plums and your own taste.) Finish with some baby watercress. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Pour in the wine and star anise (if using) and reduce by 1/3. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Check your potatoes. In a saucepan, bring water to the boil and add the carrots and asparagus. Place a pan on a high heat with a dessert spoon of vegetable oil, when hot add in the plums and cook until coloured and slightly softened (approx 2 minutes). Optionally, sprinkle with coriander leaves and sesame seeds. Change ), You are commenting using your Twitter account. Re-heat in a saucepan on a low heat when ready to serve the duck. Cook for around 3 minutes and set aside. 1 red onion, peeled and cut in half. A traditional duck recipe with plum sauce that is truly delicious. Pat dry the duck's skin before baking for best results. Cabbage works great with duck. At this point you can heat up the plum sauce over low heat, if you had to take it off the heat earlier because it was in danger of becoming too reduced. Plum Sauce. Add the plums … ¼ tsp allspice Tel: +44 (0)1473 735456 Add the duck breast to the bowl and coat it with marinade. Ingredients. ( Log Out / Add half of the plums, save the rest for later use. STEP 2: Cook for about 20 minutes.The plums should fall apart. This sauce can also be adapted for oranges and cherries, the two other good fruits to serve with duck. Allow to rest for 5 minutes. I chose to serve mine on a simple bed of mashed potato, but you could equally well serve this with rice or noodles and a vegetable stir fry. Take the duck breasts out of the oven, wrap in aluminium foil and let set for about 5 minutes. 1 stick cinnamon Stir in the sauce thickener, bring to a boil again, season with salt and pepper. At the same time, put the plum wine, honey, soy sauce and 5-spice mixture into a pan and bring to the boil. Then place on a roasting tray on a wire rack and pour half glass of water on the bottom tray. Start with the Chinese plum sauce: STEP 1: Simply add all the ingredients for the sauce into a medium pot (fresh plums without the stone, star anise, cardamom, ginger, garlic, rice vinegar, and soy sauce). Remove from the heat, … Baby spring onions Add the plum halves, cut-side down, and fry for a few minutes When the duck is cooked to your liking, transfer breasts to a board. The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. Serve: Cut the duck into slices, pour the sauce over, serve with cooked rice and roasted plums. The spiced plum sauce compliments the duck perfectly and the addition of fondant potato and baby veg adds to the contrasting textures! 5. Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. Carefully add the duck pieces to the pan and reduce the heat to medium. Change ), You are commenting using your Facebook account. Enjoy! If not, you can simply replace the duck fat with butter or a good quality vegetable oil. 1/2 teaspoon salt. With a fork, pierce the skin all over. I love root veggies with duck. 2 Gressingham Duck breasts. Divide the mash and vegetables onto the plate. Prepare the vegetables as appropriate, peel if necessary and dice finely. Let the juice simmer 4–5 minutes. Couldn’t be simpler, chop the plums into manageable chunks, put 2 pinches of five spice, sugar, soy sauce and chilli powder in the sauce pan and simmer until a lovely gooey, glazey, gloss. Asparagus. Take the pan off the heat and let the duck rest in the pan off the heat for at least 5 minutes before slicing it. Thumb size piece of ginger (chopped into pound coin size chunks) Store the fat in the refrigerator for future use! Spoon sauce over the duck and drizzle around the plate. Change ), You are commenting using your Google account. Rest the duck for about 10 minutes, then shred the meat with two forks and serve with pancakes, strips of spring onion (scallions), cucumber and plenty more of that spicy plum sauce. Chop the cabbage as finely as you can. Check for tenderness and return to oven for a further 10 minutes if necessary. Heat some butter over a medium heat in a frying pan and add the carrots, asparagus and spring onions. Finish with some baby watercress. Serve with chopped chives (if you desire) and the plum sauce. While simmering, boil the potatoes. Re-heat the plum sauce. First the sauce. Add the veg around the plate as you wish. Remove the beetroot crisps from the oven then remove the stir fry from the heat and mix in the duck. They take around 25 minutes. Pour in the plum juice, add the cinnamon and bring to a boil. Dine in tonight with our delicious, easy to cook, Bistro range. To serve, place the fondant on the plate, cut the duck into slices and fan around the fondant. Smoked Duck with Homemade Plum Sauce. Toss together and cook until heated through. Lightly score the duck skins and rub the allspice on the skin side. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. If needed. 1 large carrot, peeled and cut into 2 cm … For the last 10 minutes, turn on the grill function and brown the duck pieces. 3 sprigs of thyme, Baby carrots To serve, place the fondant on the plate, cut the duck into slices and fan around the fondant. Add in the stock and jam, mix in and simmer for 10 mins. Gently reheat the sauce and the mash. Put another small pan of salted water on to boil for the beans. STEP 3: Discard the cardamom and star anise and puree the sauce until smooth. https://www.yummly.com/recipes/vegetables-with-duck-breasts Sprinkle in the Chinese 5-Spice powder and add the sugar snap peas. For the duck. Change ), Seared Scallops wrapped in Prosciutto with Butternut Squash and Parmesan Risotto. Place the potatoes into the butter/milk pan and mash up - add in the squash which should now be ready and test for seasoning. When soft, drain the potatoes through a colander and leave for 5 minutes. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. Start cooking the potato fondant. You can also make this sauce with cherries and it goes equally well with duck or roast chicken. 75ml port 1/3 cup sugar. 2 tablespoons Chinese black vinegar. Pat duck dry. While the Cook the duck breasts in the oven for 8 minutes, remove and allow to rest for 5 minutes. ( Log Out / Put a large pan on fire and add some sort of fat. Method. The Best Vegetables With Duck Breasts Recipes on Yummly | Honey-glazed Duck Breasts With Apple Sauce, Braised Duck Breasts With Apples And Onions, Honeyed Duck Breasts With Rosti, Creamed Cabbage And Bacon Cover with foil and lay over a clean tea towel to keep in The duck and plums are flavoured with a delicious sauce of orange juice, soy sauce, honey, Chinese five spice and chilli and simply roasted in the oven. A quacking dinner party treat! Now pass the sauce through a fine sieve. https://www.bbcgoodfood.com/recipes/roast-spiced-duck-plums Serve with White cabbage and carrot slaw, or any of the raw salads (surówki) in Chapter Two. If you have duck fat, it’s perfect. 1/3 cup apple cider vinegar. Serve on plates and garnish with the beetroot crisps and chopped pistachios. Put the squash on a baking tray, drizzle generously with olive oil and season with salt and pepper and place into the oven for about 20-25 minutes. Turn the duck over and cook for a further 5 minutes. For the sauce, heat some oil in a wide, deep saucepan, add the sugar, plums, garlic, ginger, thyme and allspice and simmer for 5 minutes. Set aside. Now add the stock, bring the sauce to the boil then reduce to a low heat and cook for around 30minutes or until the plums are soft and starting to break down. W/out a recipe here’s the idea: 1. sliced red onion, chunked ripe tomatoes, same size plums, toasted torn baguette, capers, red wine vinegar, olive oil, s and p. southeasterneater 9:14 AM on 10/21/2011. How to cook rice: Add ½ cup of rice into a medium pot, pour in 1 cup of boiling water, season with salt, cover, bring to a boil over low heat. Yield: 4 Servings. Just before serving, briefly fry the pak choi and spring onions then heat the plum sauce … 1/2 teaspoon ground ginger powder. ( Log Out / When the duck is nearly ready, put the beans into boiling water for 5 mins. Check for tenderness and return to oven for a further 10 minutes if necessary. 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