Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys duck breast with whisky & passionfruit sauce df ef sf nf. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Flambée to burn off the alcohol. Bring to a boil and reduce by half. Meanwhile, use a sharp knife to score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat.
Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook vickys duck breast with whisky & passionfruit sauce df ef sf nf using 13 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:
- Get 4 duck breasts, skin on
- Prepare 1 salt & pepper to taste
- Take Sauce
- Prepare 4 passionfruit
- Prepare 70 ml scottish single malt whisky
- Make ready 100 ml maple syrup
- Make ready 10 grams treacle / mollasses
- Make ready 1 star anise
- Take Sides
- Prepare 500 grams new potatoes
- Prepare 2 tbsp heaped sunflower spread / butter
- Prepare 1 handful freshly chopped chives
- Take 450 grams trimmed green beans
Second, cook it low and slow for tender meat and a crispy skin. Third, use the tasty browned bits that develop during cooking to make a quick pan sauce to top it all off. Pan fried breast of wild duck, served on a bed of Puy lentils and butter beans, accompanied by a caramelised onion and Glenrothes single malt whisky gravy. Laura Hamilton shows you how to cook this simple and delicious recipe in the first of our new series of Cooking with Whisky.
Steps to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400°F
- Cut the passionfruit in half and scoop the flesh and seeds out into a saucepan
- Add the whisky and star anise and bring to the boil
- If you flambe the whisky, take the pan off the heat until the flame burns out
- Stir in the maple syrup and treacle and bring to boil again. Take off the heat and set aside to infuse the flavours
- Put the potatoes in a pan and cover with salted water. Simmer for 15 minutes or until softened then drain and let cool slightly
- Meanwhile, score the skin on each duck breast in a criss cross fashion and season with salt & pepper
- Place the duck breasts skin side down in a cold frying pan. Turn the heat to medium and fry for 6 minutes until golden, then turn over and fry 30 seconds on the skinless side to seal it
- Transfer the duck to a wire rack over an oven tray, skin side up, and cook for 10 minutes for rare, 15 minutes for medium and 18 for well done
- Meanwhile, put the green beans in a pan of lightly salted boiling water and boil for 4 minutes - 8 minutes depending on how crunchy/soft you prefer them, drain when ready
- Take the duck breasts from the oven and let them rest on a warmed plate for 5 minutes
- Meanwhile melt the butter in a pan. Add the potatoes, crushing each slightly in your hand before putting in the pan and toss in the butter
- Mix the chopped chives into the potatoes and season to taste with salt & pepper
- Warm through the passionfruit sauce
- Serve the duck breast on a bed of green beans and crushed potato with the sauce poured over
- See my post on gluten-free spirits & liqueurs for more information
Breast of duck in whisky & marmalade sauce. Chef's top tip: Choose female duck breasts for this deliciously simple recipe - it will tend to be smaller, and have a better flavour and tenderness. The Best Duck Breast Recipes on Yummly Dried Duck Breast, Duck Breast With Apples, Duck Breast With Raspberry Coulis. Duck Breast with Cherry Sauce The Gourmet Gourmand.
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