Serve: Cut the duck into slices, pour the sauce over, serve with cooked rice and roasted plums. Gently reheat the sauce and the mash. 250ml beef stock Chop the cabbage as finely as you can. Change ), You are commenting using your Google account. You can also make this sauce with cherries and it goes equally well with duck or roast chicken. Pat dry the duck's skin before baking for best results. While the duck is cooking prepare the sauce and vegetables. Change ), You are commenting using your Facebook 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. Re-heat the plum sauce. Change ), You are commenting using your Twitter account. 1/3 cup apple cider vinegar. 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. 4 duck breasts, trimmed 80g self-raising flour 2 tsp of black peppercorns 2 tsp salt flakes 150ml vegetable oil. 5. While the Finish with some baby watercress. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. 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. Add in the stock and jam, mix in and simmer for 10 mins. Serve with White cabbage and carrot slaw, or any of the raw salads (surówki) in Chapter Two. 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. Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. Pre-heat oven to 190°C, Fan 170°C, Gas Mark 5. Sprinkle in the Chinese 5-Spice powder and add the sugar snap peas. ( Log Out /  Thumb size piece of ginger (chopped into pound coin size chunks) Plum Sauce. Put another small pan of salted water on to boil for the beans. Tel: +44 (0)1473 735456 Cover the bowl with plastic foil and … ( Log Out /  Transfer to a roasting dish. 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. This sauce can also be adapted for oranges and cherries, the two other good fruits to serve with duck. Add the veg around the plate as you wish. Then add the sticky plum stir-fry sauce and noodles. Remove the beetroot crisps from the oven then remove the stir fry from the heat and mix in the duck. With a fork, pierce the skin all over. Stir-fry for 2 minutes more, adding a splash of water to help the 400g Plums (stones removed and cut into quarters) Re-heat in a saucepan on a low heat when ready to serve the duck. 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.) https://www.yummly.com/recipes/vegetables-with-duck-breasts Pour in the wine and star anise (if using) and reduce by 1/3. First the sauce. When they are in season I sometimes use English Victoria plums. While simmering, boil the potatoes. Spoon sauce over the duck and drizzle around the plate. 1 large carrot, peeled and cut into 2 cm … Baby spring onions ( Log Out /  Lightly score the duck skins and rub the allspice on the skin side. 2 Gressingham Duck breasts. Add half of the plums, save the rest for later use. 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. Fax: +44 (0)1473 738887, Slow-Cooked Duck Legs with Citrus & Pomegranate, 1 small butternut squash - peeled and diced. A traditional duck recipe with plum sauce that is truly delicious. To serve, place the fondant on the plate, cut the duck into slices and fan around the fondant. Then place on a roasting tray on a wire rack and pour half glass of water on the bottom tray. 75ml port Turn the duck over and cook for a further 5 minutes. Optionally, sprinkle with coriander leaves and sesame seeds. 2 tablespoons brown sugar. To serve: pak choi, spring onions, bean sprouts. To retrieve the duck fat, use a spoon or baster to siphon the duck fat into a storage container. To serve, place the fondant on the plate, cut the duck into slices and fan around the fondant. Plum Sauce. Pour in the plum juice, add the cinnamon and bring to a boil. Just before serving, briefly fry the pak choi and spring onions then heat the plum sauce … Place the potatoes into the butter/milk pan and mash up - add in the squash which should now be ready and test for seasoning. If needed. 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. Make sure to taste the sauce … If you have duck fat, it’s perfect. ¼ tsp allspice When the 10 minutes are up, set the sauce aside in a warm place. Check your potatoes. In a saucepan, bring water to the boil and add the carrots and asparagus. 1/2 teaspoon salt. 1/2 teaspoon ground ginger powder. Remove from the heat, … 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. For the duck. Heat some butter over a medium heat in a frying pan and add the carrots, asparagus and spring onions. Finish with some baby watercress. Add some salt and pepper. Serve with chopped chives (if you desire) and the plum sauce. Check for tenderness and return to oven for a further 10 minutes if necessary. 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. Dine in tonight with our delicious, easy to cook, Bistro range. Carefully add the duck pieces to the pan and reduce the heat to medium. When soft, drain the potatoes through a colander and leave for 5 minutes. Yield: 4 Servings. To serve: Remove the duck breasts to a cutting board, skin side up. Add the veg around the plate as you wish. 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. Serve on plates and garnish with the beetroot crisps and chopped pistachios. Lay the duck breasts down in a dry or very slightly oiled heavy based frying pan and gradually turn up the heat. If not, you can simply replace the duck fat with butter or a good quality vegetable oil. Once the duck is finished cooking, let it rest for 10 to 15 minutes then carve for serving. Now add the port and cinnamon stick and cook for a further 5 minutes. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking. 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. Add the plums … As needed water to thin 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. Put a large pan on fire and add some sort of fat. 3 sprigs of thyme, Baby carrots Allow to rest for 5 minutes. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. The spiced plum sauce compliments the duck perfectly and the addition of fondant potato and baby veg adds to the contrasting textures! 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. 2 tablespoons Chinese black vinegar. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Asparagus. Instructions can be found by searching fondant on the blog. Ingredients. Toss together and cook until heated through. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. STEP 2: Cook for about 20 minutes.The plums should fall apart. 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). It might not sound so glamorous, but if it’s cooked right, cabbage is an extraordinary side dish for duck. 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 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. Cabbage works great with duck. Start cooking the potato fondant. Set aside. Spoon sauce over the duck and drizzle around the plate. Cook the duck breasts in the oven for 8 minutes, remove and allow to rest for 5 minutes. They take around 25 minutes. Now pass the sauce through a fine sieve. 50g caster sugar ( Log Out /  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. Take the duck breasts out of the oven, wrap in aluminium foil and let set for about 5 minutes. Let the juice simmer 4–5 minutes. For the last 10 minutes, turn on the grill function and brown the duck pieces. Change ), Seared Scallops wrapped in Prosciutto with Butternut Squash and Parmesan Risotto. 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). When the duck is nearly ready, put the beans into boiling water for 5 mins. I love root veggies with duck. Enjoy! Drain the beans. A quacking dinner party treat! The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Divide the mash and vegetables onto the plate. https://www.bbcgoodfood.com/recipes/roast-spiced-duck-plums STEP 3: Discard the cardamom and star anise and puree the sauce until smooth. Prepare the vegetables as appropriate, peel if necessary and dice finely. 2 small handfuls fine green beans - topped and tailed. Method. 1 stick cinnamon At the same time, put the plum wine, honey, soy sauce and 5-spice mixture into a pan and bring to the boil. Smoked Duck with Homemade Plum Sauce. 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. Pat the duck legs dry with absorbent paper and season both sides with salt. Place in the oven for 1 hour and ten minutes. If the sauce is too thin, mix a small teaspoon of corn flour with a little cold water and stir into the sauce. 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. Stir in the sauce thickener, bring to a boil again, season with salt and pepper. 1/3 cup sugar. Put a small pan on a low heat and gently heat the butter and milk. Add the duck breast to the bowl and coat it with marinade. This is a great autumnal dish and is packed full of flavour. Store the fat in the refrigerator for future use! Check for tenderness and return to oven for a further 10 minutes if necessary. Cook for around 3 minutes and set aside. 1 red onion, peeled and cut in half. 1 large beetroot, peeled and cut into 2cm chunks. Pat duck dry. Place the duck leg on top and pour over the desired amount of sauce. Brush the meat frequently with the mixture while it is cooking. Cover with foil and lay over a clean tea towel to keep in 4 duck breasts down in a saucepan on a low heat and mix and... 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