Tag: duck breast

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Pan-fried Duck Breast with prunes and thyme

Luxurious duck breast topped with juicy prunes and sprigs of thyme

Prep Time : 30 Minutes

Cook Time : 30 Minutes

Duck Breast with prunes and thyme

Luxurious duck breast topped with juicy prunes and sprigs of thymeIngredients :

2 duck breasts

12 prunes

4 cloves of garlic, lightly crushed

8 sprigs fresh thyme

1 pinch salt, to taste

For the puree:

600 grm apples peeled and cut into pieces

150 grms celery, cut into pieces

100 grms prunes

1 tbsp oil

 

Directions :

Preheat the oven to 180 C

Place celery in a large ovenproof dish, add a little oil, mix it up and put it in the oven.

After 15-20 mins, when the celery is soft, add the apples and prunes, and bake for another 15-20 minutes.

Remove from the oven – cool for a moment and blend all the ingredients to a smooth mixture until it gets the consistency of puree.

Score the skin of the duck breasts (fat side) in a crosshatch pattern, and add salt to taste.

On a high heat pan put the duck breasts, fresh thyme in sprigs, prunes and whole cloves of garlic.

Put the duck breasts in the pan skin side down and let it sear until complete melting of the fat( the time depends on the thickness of fat and on the level of doneness one prefers). Next, flip the breast skin side up and fry from 8 to 12 minutes, depending on your taste.

If you are frying duck breast for the first time and are unsure, you can always cut off a bit of a breast and check the level of pinkness.

Take the breast from the pan, put in on aluminium foil and let it rest for approx. 3 minutes. Slice  duck breast  and arrange on a plate, serve with prunes from pan and fresh thyme sprigs and the previously prepared puree.

 

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Duck breast

Duck Breast Recipe

Duck Breast RecipePrep Time : 30 Minutes

Cook Time :  5 Minutes

 

Ingredients :

 

2 duck breasts, about 175 g (6 oz) each
1 teaspoon olive oil
2 spring onions, cut into 2.5 cm (1 in) lengths
50 g (1¾ oz) watercress, stalks removed
1 orange, peeled and segmented
For the marinade:
1 small red chilli, deseeded and finely chopped
1 teaspoon cornflour
1 clove garlic, crushed
1 teaspoon grated ginger
Grated zest and juice of 1 orange
1 teaspoon clear honey
1 teaspoon sesame oil
1 tablespoon dry sherry or rice wine
1 tablespoon dark soy sauce

 

Directions:

 

To make the marinade, mix all the ingredients together in a bowl.

Cut the skin and fat off the duck breasts and discard.

Slice the flesh into thin strips and add them to the marinade.

Stir to mix well then cover and leave to marinate for 30 minutes, or refrigerate until required.

Remove the duck strips, reserving the marinade, and pat them dry.
Heat the oil in a wok or large nonstick frying pan over a high heat, then stir-fry the duck for 4-5 minutes until browned.
Pour the marinade onto the duck and allow it to bubble until it reduces and becomes dark and syrupy.
Add the spring onions and watercress, stir-fry for 1 minute, then toss in the orange segments and heat them through.