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