Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, duck breast ‘yakitori’ with garlic mushrooms and tender stem broccoli. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Duck breast ‘yakitori’ with garlic mushrooms and tender stem broccoli is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Duck breast ‘yakitori’ with garlic mushrooms and tender stem broccoli is something which I’ve loved my whole life.
Pile the Tenderstem and mushrooms onto the ciabatta and top with the crumbled feta cheese. Season to taste with salt and pepper. Score duck breast skin crosswise, then lengthwise to form a cross-hatch.
To get started with this particular recipe, we must prepare a few ingredients. You can have duck breast ‘yakitori’ with garlic mushrooms and tender stem broccoli using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Duck breast ‘yakitori’ with garlic mushrooms and tender stem broccoli:
- Take 2 duck breast
- Take 2 tbsp yakitori seasoning
- Prepare Bunch tenderstem broccoli
- Prepare 4 large mushrooms
- Get 3 cloves garlic
- Get 1 knob butter
- Make ready Hot bbq
Place duck breast skin side-down on a cutting board. Add duck breasts, skin side down. Add wine and stir until juices. I love broccoli but much prefer the taste and texture of Tenderstem®, especially in stir fries and salads.
Instructions to make Duck breast ‘yakitori’ with garlic mushrooms and tender stem broccoli:
- Light the Braai
- Score the skin with a knife and season the duck with yakitori seasoning
- Sear the duck skin side down on white coals
- Crush the garlic and add butter and melt. Then baste the mushrooms and grill both sides. Grill the broccoli
- Let the duck rest for 5 mins
- Slice the duck and serve
Because the stem is I love quick and easy side dishes. Those are all my favorite flavors with the garlic, mushrooms and balsamic. Cut chicken breasts into tenders, season with dried oregano, salt and pepper; gently toss around to coat right on the cutting board. My tip on peeling garlic cloves quickly is to smash it with flat side of a knife first, then peel and mince. Easy-peasy, no need for plastically jarred minced garlic.
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