Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF
Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys duck breast with whisky & passionfruit sauce df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is something which I’ve loved my whole life.

See great recipes for Duck breast with Indian spice rub on cauliflower coconut puree too! Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF. Flambée to burn off the alcohol.

To begin with this recipe, we must prepare a few ingredients. You can have 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:
  1. Prepare 4 duck breasts, skin on
  2. Take 1 salt & pepper to taste
  3. Get Sauce
  4. Prepare 4 passionfruit
  5. Take 70 ml scottish single malt whisky
  6. Make ready 100 ml maple syrup
  7. Get 10 grams treacle / mollasses
  8. Prepare 1 star anise
  9. Get Sides
  10. Take 500 grams new potatoes
  11. Prepare 2 tbsp heaped sunflower spread / butter
  12. Prepare 1 handful freshly chopped chives
  13. Prepare 450 grams trimmed green beans

Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner. Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day. Learn how to make Chinese duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen! Not only does it infuse the duck breast with a nice fragrance and keep the meat tender during cooking, it also eliminates the gamey taste from any.

Steps to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F
  2. Cut the passionfruit in half and scoop the flesh and seeds out into a saucepan
  3. Add the whisky and star anise and bring to the boil
  4. If you flambe the whisky, take the pan off the heat until the flame burns out
  5. Stir in the maple syrup and treacle and bring to boil again. Take off the heat and set aside to infuse the flavours
  6. Put the potatoes in a pan and cover with salted water. Simmer for 15 minutes or until softened then drain and let cool slightly
  7. Meanwhile, score the skin on each duck breast in a criss cross fashion and season with salt & pepper
  8. 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
  9. 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
  10. 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
  11. Take the duck breasts from the oven and let them rest on a warmed plate for 5 minutes
  12. 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
  13. Mix the chopped chives into the potatoes and season to taste with salt & pepper
  14. Warm through the passionfruit sauce
  15. Serve the duck breast on a bed of green beans and crushed potato with the sauce poured over
  16. See my post on gluten-free spirits & liqueurs for more information

Pat dry the duck breasts with a paper towel. Score the duck skin with sharp knife, making sure to not cut into the flesh. Season the duck breasts on both sides with salt and pepper. Add the potatoes to a pot of water and bring to a boil over high heat. Seared Duck Breast with Port Wine Reduction — it's a dish fit for a bistro menu.

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