Pan Fried Duck Breast With Pak Choi Asparagus Food
PAN FRIED DUCK BREAST WITH HONEY SOY SAUCE AND PAK CHOI
My planned dinner is easy, quick to make, and most importantly, very very delicious! Thanks to Mr Gordon Ramsay, this recipe has brought many happiness in my family!!! This is a modified version to suit me.
Provided by NoOnionNoGarlic
Categories Duck Breasts
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly. Mix the honey and soy sauce in a bowl.
- Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat. Drain the fat from the pan.
- Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Baste the duck continuously. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
- Meanwhile, heat a wok or a large pan, add vegetable oil. When the oil becomes hot, add Pak Choi and oyster sauce. Stir fry it for 5 minutes, dish out onto a plate.
- Slice the duck lengthways. You can use some of the Pak Choi as garnish.
- I like serving it with plain rice, drizzled with any left over honey soy sauce.
Nutrition Facts : Calories 470.9, Fat 25.9, SaturatedFat 6, Cholesterol 238, Sodium 2147.6, Carbohydrate 12.1, Fiber 0.3, Sugar 9.1, Protein 46
PAN FRIED DUCK BREAST
Pan Fried Duck Breast is one of the easiest French recipes you'll find. Best served with orange sauce, greens and dauphinoise potatoes.
Provided by Michelle Minnaar
Categories Main Course
Time 15m
Number Of Ingredients 2
Steps:
- Score each duck breast's skin with a sharp knife, ensuring not to cut into the meat.
- Season generously with salt and leave the duck breasts to stand for 15 minutes. Pat both sides dry with a paper towel.
- Place the duck breasts skin side down in a cold frying pan and switch on the heat to a medium-high setting.
- Wait. Leave the duck undisturbed for around 3-5 minutes (depending on size of breasts) and watch as the fat melts, which lubricates the meat. Using a spatula or tongs, you can press down on the meat side to ensure the skin is evenly cooked.
- Flip the breasts over and cook for 3-4 minutes, all depending on how well you like your duck cooked.
- We advise medium-rare pink. If the duck is thicker on one side, tip the breasts onto the thick sides and allow to cook for another 30 seconds to 1 minute.
- Remove from the pan and allow to rest for 5 minutes.
- Serve with your choice of vegetables and accompanying sauce. I suggest dauphinoise potatoes, steamed broccoli and orange sauce. Enjoy!
Nutrition Facts : Calories 808 calories, Sugar 0 g, Sodium 126 mg, Fat 78.7 g, SaturatedFat 26.4 g, Carbohydrate 0 g, Fiber 0 g, Protein 23 g, Cholesterol 152 mg
More about "pan fried duck breast with pak choi asparagus food"
JAMES MARTIN'S PAN-FRIED DUCK BREAST RECIPE
From lovefood.com
- For the sauce, heat a splash of rapeseed oil in a frying pan over a medium heat. Add the duck wings and fry until browned all over.
- Add the vinegar, pomegranate juice and sugar and continue to cook until it forms a deep golden-brown caramel. Continue to cook for 3-4 minutes, shaking the pan from time to time to prevent the duck wings sticking to the bottom and to coat them in the caramel.
- Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes, or until the sauce is thick enough to lightly coat the back of a spoon.
- Meanwhile to cook the duck breasts, put the breast into a cold over proof pan and cook over the hob on a low heat, fat side down until the fat begins to render and turns a golden brown.
- Place the duck breasts into the oven and cook for 10 minutes. Remove and allow to rest for 10 minutes.
- Heat another splash of oil in a separate frying pan; add the watercress and spinach and cook until wilted, stirring well. Season, to taste, with salt and freshly ground black pepper.
- Just before serving, strain the sauce through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper.
- To serve, arrange some of the wilted watercress into the centre of each of four serving plates. Place the cooked breasts on top of each portion of watercress.
HOW TO PAN-FRY A DUCK BREAST - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
DUCK LAKSA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAK CHOI RECIPES - BBC FOOD
From bbc.co.uk
DUCK RECIPES: SPRING ROLLS, CARPACCIO, CASSOULET
From greatbritishchefs.com
HOW TO COOK ASPARAGUS | BBC GOOD FOOD
From bbcgoodfood.com
KALE, PAK CHOY AND BROCCOLI WITH GARLIC FRIED RICE RECIPE
From lovefood.com
DUCK RECIPES - BBC FOOD
From bbc.co.uk
DUCK DUMPLINGS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SAN CHOY BAU RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN STIR-FRIED WITH PAK CHOI RECIPE - BBC FOOD
From bbc.co.uk
DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE - BBC FOOD
From bbc.co.uk
PAK CHOI RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
GRILLED PORK CHOPS WITH STIR-FRIED PAK CHOI- BORD BIA
From bordbia.ie
FIVE-SPICE DUCK & NOODLES RECIPE | WAITROSE & PARTNERS
From waitrose.com
PANFRIED DUCK BREAST ON JUICY PLUM AND RED CABBAGE SERVED WITH …
From taste.co.za
STIR-FRY DUCK NOODLES RECIPE - BBC FOOD
From bbc.co.uk
JOHN TORODE'S DUCK WITH PLUM SAUCE | THIS MORNING - ITVX
From itv.com
MARY BERRY'S MISO PRAWNS WITH CORIANDER RECIPE - BBC FOOD
From bbc.co.uk
HOW TO COOK DUCK | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love