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Duck Salad

I love it when something like duck breast is on sale and its a luxury I don’t normally have and I had it in the freezer waiting for the perfect day to cook it. Well today was that day.  This was a fantastic dish and I will be using the dressing again on other meat.

To cook duck: Pat dry skin then score then sprinkle with sea-salt, into medium heat pan skin side down for 5 minutes then turn and cook for 2 minutes. *Keep any fat for cooking potato or sauce. Transfer duck into warm oven dish that has been in the oven  Pre-heating (Heat oven 190*C) cook for 10minutes turn off heat and rest meat 5minutes before slicing into 5 slices. Arrange on top of salad and serve with dressing in ramekin.

To Make Salad : Add rocket, grapes, grana Padano flakes and cuke in bowl and toss then plate.

To make Sauce : heat saucepan that had duck in it with 1Tb of each balsamic vinegar, apple cider vinegar and maple syrup and cook until heated through then put into ramekin to serve.

Duck Salad with Balsamic, Apple Cider Vinegar and Maple Syrup Dressing

Red Seedless Grape Salad with Grana Padano Flakes, Vegepod Rocket, Cuke

 

Homemade Peking Duck

I didn’t do the normal drying with fan step as It wasn’t a full duck and it  was still a tasty duck dish regardless. I did mine in stages in fridge which dried the skin out in a container with cling film over top. Not traditional but when in a hurry to do it was a good outcome.

Homemade peking duck and fried rice

 

 

 

 

 

 

 

Marinade for 2 duck breast fillets

1Tb Sioux Xing Cooking Wine

1Tb Kepjap Manis (Indonesian sweet soy)

1Tb Balsamic Vinegar

1tsp Honey (I didn’t use much as soy was sweet)

1tsp Chinese 5 Spice Powder

1tsp Ginger Powder

Method

Mix all together then place into a container with duck and coat and baste the duck with marinade every hour until cooking. Minimum 3 hours

Then preheat oven 180*C fan-forced oven

Place wire rack over a baking tray and place marinated fillets on rack  (Reserve the marinade for your sauce)

Cook for 20 minutes then baste and turn and cook for 10minutes then baste

I finished mine in pan on stove as I had to get dinner on. Cook skin side down until firms up or goes crispy about 10minutes. then flip and cook for further 5-10minutes depending on med rare or medium .

Put marinade in saucepan and heat until it thickens. I added the juices from pan which thinned it out too much. But still nice.

 

To Make my quick fried rice 

Day old cooked basmati rice mixed with 1Tb olive oil break up rice in oil before cooking as it wont stick to pan.

then add a 1 egg omelette broken into pieces add a cup of peas and carrot and 1tsp light soy sauce

stir fry until all heated through.

Duck in Hoisin & Chili

Duck Breast #2 in Five Tastes Hoisin & Chili Pot with brown sugar and Kepjap Manis served with Vegepod Bok Choy.

Duck in Hoisin & Chili

 

 

 

 

 

 

 

 

 

Ingredients Serves 1

1 Duck Breast

1 Baby Bok Choy fresh from vegepod

1 Five Taste Hoisin & Chili Shot

1tsp Brown Sugar

1tsp Kepjap Manis Sweet Soy

Method:

Pan Seared the duck to render fat in non stick skillet then

continue to cook with lid on top of duck to steam it.

About 3min each side

In Separate Saucepan add the hoisin & chili shot, brown sugar

and soy and cook on low until sugar dissolves.

It goes thick like a sticky sauce.

Steam the wombok under the lid of the duck for final minute of cooking.

Serve duck on the wombok and spoon over the sauce

This entry was posted on February 7, 2018, in Duck.

Beetroot Puree with Pan Seared Duck

I was able to pick up some duck breasts on sale and hubby doesn’t like duck so I took the opportunity to treat myself to a nice duck lunch at home.  The hero of the dish though is the beetroot puree. I haven’t made it before and it turned out so good I decided the duck didn’t need a sauce, the puree was enough.

Pan Seared Duck with Beetroot Puree and Kale Chips

 

Seared Duck

 

 

 

 

 

 

 

 

 

Ingredients Serves 1 

1 Duck Breast

1/4 tsp Coconut Oil.

light pinch sea-salt & black pepper

1/8tsp Chinese 5 spice

Method

In COLD pan add coconut oil

Season duck on flesh side with Chinese 5 spice

Season duck on skin side after scoring in criss cross pattern with sharp serrated knife

with sea-salt and pepper.

Place duck skin side down and slowly increase heat a minute at a time

until duck fat has rendered off and is now oil.

Then after about 2-3minutes turn duck over

and place lid on top and cook for 3minute (medium rare) or to your liking.

Gently remove lid with pot mit as it’s super hot

Remove from heat leave to stand for 5 minutes before slicing 3/4 of the way through.

Place on top of the puree.

Beetroot Puree with Kale Chips

 

 

 

 

 

 

 

 

Beetroot Puree: 

2Tb packet  instant mash (edgells)

6 Large slices of beetroot with 1Tb Juice

2-3Tb boiling Hot water (*add 1Tb at a time for desired consistency)

(Tip:Use Hot water to make it shine)

Method: 

Put all ingredients in blender and blitz each time you add boiling water until smooth and thick.

Pour into middle of serving plate.

Kale Chips

1 large stem Organic Kale

1tsp Coconut Oil/Duck fat (*in same pan already from cooking duck)

Method

While duck is still cooking add the kale leaves off the stem to pan

and cook for 1-2 minutes on each side

Place on outside of puree on one side.