2/3 cups) 1 tablespoon olive oil 1 small onion sliced 4 plums, chopped 1 stalk fresh rosemary 1/4 cup balsamic 500 ml red wine 500 ml duck stock 1 tablespoon brown sugar 1 tablespoons butter. Healthy ... Roasted duck breast with plum sauce. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Meanwhile, score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Serving Suggestions. Rest for 10-15 minutes and then slice the Duck Breasts and serve with the sauce and mash potatoes. Stir while bringing it to the boil to allow it to thicken. Brilliant with duck curries, especially Thai red curry. Particularly good with cold duck or duck rillettes, paté or terrines. Plum Sauce. If you’d rather serve a white with duck, an off-dry German spätlese or other late harvest riesling can be a delicious pairing. Packaged in a protective atmosphere. Pat dry the duck's skin before baking for best results. Serve the duck on top of the vegetables and drizzle with the plum sauce. Our algorithm created the unique aromatic fingerprints of your recipe, by analysing the cooking method and food ingredients (star anise, orange, duck, plum, cinnamon, mustard, pepper, brandy, cloves, red currant, olive oil). https://www.yummly.com/recipes/vegetables-with-duck-breasts An unbeatable combination, tender duck breast is beautiful cooked to perfection and served drizzled with a sweet, fruity plum sauce. Duck Breast with a Tamarind & Ginger Sauce. 2-3 plums, stoned and roughly chopped; 100ml red wine; 1/2 star anise (optional) 300ml beef stock; 2-3 dessert spoons of Szechuan Duck Breast. A very sophisticated, delicious main course to serve during a dinner party is duck. Duck breast with rich cherry sauce. Easy. Cook the duck breasts in the oven for 8 minutes, remove and allow to rest for 5 minutes. 4 Luv-a-Duck Duck fresh breasts freshly ground black pepper sea salt. Stir and heat. Heat the wok over a high heat to get the duck fat really hot. Plum Sauce. Brush the meat frequently with the mixture while it is cooking. Add orange juice and Wattie’s Creations Asian Plum Sauce. Serve with chopped chives (if you desire) and the plum sauce. Late harvest riesling. And you can truly appreciate duck only with a side dish that enhance the savor of duck meat. For the last 10 minutes, turn on the grill function and brown the duck pieces. It’s wise to choose something with a little bit more sweetness to match the sauce. The sauce is really delicious and quick to make. Just before serving, briefly fry the pak choi and spring onions then heat the plum sauce through. This dish is easy to make and wonderful when entertaining guests. Especially if the duck is cooked with apples. Once the duck is finished cooking, let it rest for 10 to 15 minutes then carve for serving. 5) Meanwhile, in a small frying pan gently fry the reserved plum halves in 25g butter for five minutes, until lightly browned. Duck has such an affinity with plum sauce and this recipe uses the cold pan method to cook a rosy pink duck breast before being served with a homemade plum sauce! To serve slice the duck breast: Pour over sauce. Red Wine Gravy. You chose Duck Breast With Plum Sauce from taste.com.au. Mix a little cold water with the cornflour and add to the sauce. Orange Glazed Duck. Plum Sauce (makes approx. From our British farms. Sticky Sweet Chilli Sauce. Ingredients. The whole thing is spoiled by the overs-weet sauce - far too much sugar in that. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Slice the duck breasts … Pea puree 2 tablespoons olive oil 2 shallots, roughly chopped Port, Tangerine & Cranberry Sauce. Once the skin is crisp remove from the stove and turn the heat off. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Serve with rice and steamed broccolini and … Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Easy . If you intend to cook a duck for your guests or for your family, you need to pick the perfect side dish. Classic Turkey Gravy. Fresh Duck Delicious. Turn the duck over for 2 minutes skin side up. Put the garlic cloves in the pan and place the pan in the oven for no longer than 7-8 minutes for blushing pink breasts. Cook in the oven for 8-10 minutes, or until pink in the middle. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. Asian duck. I'd like other suggestions particularly a starch. Remove the duck from the pan and place in a roasting tray. https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html A classic recipe, and a favourite across Europe and the U.S. is Peking Duck. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Turn the duck breasts over and lightly brown the other side for a couple of … To retrieve the duck fat, use a spoon or baster to siphon the duck fat into a storage container. May 29, 2014 2:00pm Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. Our algorithm created the unique aromatic fingerprints of your recipe, by analysing the cooking method and food ingredients. I'm planning on cooking duck breast for my dad's birthday and am not sure what kind of side dishes to serve. The portions are generous but hard to finish. Let’s now travel East and look at more spicy recipes. Whilst the duck will be the star of the show, the plum sauce is the one to think about when it comes to the wine. Right now I'm planning on serving sauteed greens (spinach or swiss chard) cooked in a little duck fat and garlic. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce Heat a frying pan over a medium/high heat. Gewürztraminer. 116 ratings 4.8 out of 5 star rating. We then searched for the strongest ‘aroma bridge’ between the recipe and wine database. Duck & Berry Sauce. cornstarch, sauce, salad, reduced sodium soy sauce, oranges, chicken breasts and 8 more Duck Breasts with Plum Sauce Cooking In Sens water, duck breasts, sugar, water, cornstarch, red wine, plums 2 duck breasts in a cantonese style plum sauce. The meat is quickly seared in a pan, then roasted in the oven at low temperature. Duck breast with plum sauce. Keep warm or leave at room temperature for up to a day before reheating to serve. You chose Duck breast with plum sauce. Store the fat in the refrigerator for future use! Delipair’s wine recommendations will always be easy to find in the shops! I'm planning to serve the duck breast sliced rare and with a sweet sauce. 2 duck breasts in a cantonese style plum sauce. The duck itself is a bit stodgy and nowadays of medium quality (it used to be better a year or two ago). If you spend any time digging around my site you will discover that I have a thing for duck. 5 Great Side Dishes to Serve with Duck RECIPES. The sauce is spicy (and sweet!) Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. A duck breast will come in at around 400-500 grams assuming you get a good quality one, which means that one breast can serve two people. but there is little taste of plums. Quick. Prepare the vegetables as appropriate, peel if necessary and dice finely. Place the duck skin side down for 5 minutes, or until the skin is golden. At the same time, put the plum wine, honey, soy sauce and 5-spice mixture into a pan and bring to the boil. Let the duck breast … Step 3. Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner 35 mins . Sweet Chilli Marinade for Duck. Cooked Gressingham Duck® Breast in a Cantonese Style Plum Sauce Ready in 40 mins. Thanks to this method, it comes out tender, never rubbery and bakes evenly. 6) Carve the duck and serve with the warm sauce and fried plum halves. Duck breast with plum sauce is a well balanced dish with a surprisingly easy recipe. Stir fry for 2-3 minutes, until the broccoli begins to soften, then add the broccoli tops for a minute head start before slashing in the soy sauce, 3 tbsp of the plum sauce and the halved bok choy. Enjoy! Add the garlic, ginger, onion and broccoli stalks. Reduce to simmer for a couple of minutes, then serve. 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