Time 15m Yield 2 serving(s) Number Of Ingredients 13 Steps:
Heat a large wok and add oil. Add mushrooms, cook for 3 minutes until they start to soften and brown. Add duck, cook for 1 minute. Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes. Add sweetcorn, mange tout, cook for 2 minutes. Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through. Add cashews, stir well to heat through. Serve with boiled or egg fried basmati rice.
Time 25m Yield 1 serving Number Of Ingredients 6 Steps:
With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.
Time 15m Number Of Ingredients 13 Steps:
Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy. Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.
Time 30m Yield Serves 2 Number Of Ingredients 12 Steps:
Heat wok or pan to high heat, score the fat side of the duck breast, rub with salt and pepper and put it into the wok, fat side down. Turn down heat to medium, immediately. After about 10 min, turn the breast and cook for 2-3 min on the other side (it should be red in the middle). Remove from wok and cover. As the duck cooks, cut broccoli into florets, peal the stem and cut it info thick matches (see picture). Cut the carrots the same way. Chop spring onions into inch size pieces. Finely chop chili and garlic. As soon as the duck is removed from the wok, add honey, soy sauce and lime juice, combine, add chili and garlic. Cook in for a minute and check flavour, it should be well balanced, hot, sweet, salty and sour. Turn up the heat a bit and add carrots and broccoli, cook for 3-5 minutes, turning to coat in the sauce. Slice duck and add along with spring onions. Cook for a few minutes more, still turning, till the duck is done and the veggies have taken flavour and softned a bit on the outside. Season with salt and pepper to taste. Cook rice, add peas for the last few minutes of cooking.
Yield 2 servings Number Of Ingredients 9 Steps:
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. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander. Using the bottom of a ramekin or your palm, gently smash the potatoes. Preheat the oven to 400˚F (200˚C). Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven. Roast for 4 minutes for medium-rare, or 6 minutes for medium. Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan. In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat. Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary. Slice the duck ½-inch (1 cm) pieces. Serve with the sauce and the potatoes. Enjoy!
Time 40m Yield 2 to 3 servings, or 4 with other dishes Number Of Ingredients 15 Steps:
Peel skin and fat from duck. Discard or reserve for another use. Slice duck across the grain, 1/2-inch thick. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl. Add duck and turn to coat. Set aside 15 minutes. Mix remaining sugar and soy sauce with oyster sauce and sesame oil. Place wok or skillet on high heat, add peanut oil, then duck. Stir-fry one minute. Transfer to a dish. Reduce heat to medium. Add garlic, ginger and peppercorns and stir. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften. Increase heat and return duck to pan. Stir-fry another minute or so, until duck starts to firm up. Add oyster sauce mixture and stir. Serve with brown rice alongside.
Time 50m Yield 2 serving(s) Number Of Ingredients 14 Steps:
Cut all the vegetables into to thin sticks, about the same size as the beans. Drop the beans into a pan of boiling water and bring back to the boil. Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper. Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don’t cut through the meat. Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown. Turn the breasts over and cook them for another five minutes, or a little longer if you don’t like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili. Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed. Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper. Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables. Spoon over any remaining glaze and serve immediately.
Time 1h20m Yield 2 Number Of Ingredients 6 Steps:
Pierce duck breast skin using a knife. Combine soy sauce, lemon juice, garlic powder, and ginger in a large shallow bowl. Add duck breasts to the marinade and let sit 30 minutes. Preheat the oven to 500 degrees F (260 degrees C). Divide onions evenly between 2 small casserole dishes. Place 1 duck breast in each dish. Pour remaining marinade equally over duck. Bake in the preheated oven for 15 minutes. Remove dishes from oven and carefully drain and discard as much accumulated fat as possible. Return dishes to oven and bake 20 minutes more. Transfer duck to serving dishes and let sit about 5 minutes. Slice thinly and top with baked onions.
