Duck breasts

Rikki

Can I have some sauce ideas for duck breasts please.


EDIT: Checking my store cupboard I have:

Red current jelly
Mandarin oranges
dried cranberries
Cranberry sauce
Raspberry jam
Strawberry jam

Plenty of red wine

still checking.....

I have leftover cranberry sauce from Christmas I think I'll do that with a couple of glasses of red wine instead of cherries as per Pink-winged Cherry recipe

mrbadexample

Rikki wrote: »

Can I have some sauce ideas for duck breasts please.

:wave: Do you like liquorice?

Sublime_2

I quite like duck cooked in the slow cooker.

Rikki

mrbadexample wrote: »

:wave: Do you like liquorice?

:hello: Howdy.

Yes but I don't have any. I'm interested in your suggestion.

Rikki

Sublime wrote: »

I quite like duck cooked in the slow cooker.

That's how I normally cook it. This time I have left the skin on the breasts so was looking for ideas with sauce.

Sublime_2

I often use fruit with game. For duck I cook in white wine, with garlic, onion, black pepper, herbs, and seasalt usually. I do sometimes add fruit, or jam though. Allspice is always gives a nice touch.

Im feeling very hungry, as duck is one of my faves. :drool:

Rikki

Sublime wrote: »

I often use fruit with game. For duck I cook in white wine, with garlic, onion, black pepper, herbs, and seasalt usually. I do sometimes add fruit, or jam though. Allspice is always gives a nice touch.

Im feeling very hungry, as duck is one of my faves. :drool:

That sounds yum, not too sweet. Not tried making a white wine sauce before. I'll make a note.

I was going for the cranberry sauce, red wine with a pinch of Chinese 5-spice. :drool:

This duck is wild duck shot off the river on Saturday so should be delicious. I'm making the most of it before the game season comes to an end.

Sublime_2

Rikki wrote: »

That sounds yum, not too sweet. Not tried making a white wine sauce before. I'll make a note.

I was going for the cranberry sauce, red wine with a pinch of Chinese 5-spice. :drool:

This duck is wild duck shot off the river on Saturday so should be delicious. I'm making the most of it before the game season comes to an end.

I sometimes get game that my exs dad has shot, and prepared. :j

Must start dropping some hints!

mrbadexample

Rikki wrote: »

:hello: Howdy.

Yes but I don't have any. I'm interested in your suggestion.

What makes you think I have a suggestion? :whistle:

Oh, ok then. This recipe was given to me by a bloke at work, but I haven't had chance to have a go at it yet:

Ingredients:

4 duck breasts.
20-25 liquorice root sticks (the woody sort), roasted until blackened & ground into powder.
1tsp ground ginger.
20 pieces of black liquorice.
Butter and olive oil for frying.

Method:

Pat dry the duck breasts with kitchen paper. Mix the liquorice powder and ground ginger together, and roll the duck breasts in it, making sure they are evenly covered. Wrap each breast (the duck's, Rikki!) tightly in cling film and keep in the fridge for at least 2 hours.

Place butter and olive oil in a frying pan that'll fit in the oven. Add the duck, skin side down to colour. The pan should be hot at first and then reduce the heat so the skin doesn't burn. Once the skin has coloured, turn the duck and put into the oven (about 180°C) for about 7 minutes (rare, or longer as per your preference). Once cooked, allow to rest (not you, the duck again!)

Put the liquorice pieces (I know he uses Bassetti, but 20 seems a lot? I'll have to double check that) in a pan with a little water, bring the temperature up to melt the sticks, but do not boil. Blend with a stick blender and pass through a sieve to make sure it's nice and smooth. Keep warm (the sauce, Rikki, although put a jumper on if you need to )

Arrange the duck on the plate and dot the liquorice sauce around like those posh fellas on the telly do.

The duck and sauce are dark, so for presentation purposes, serve on a white plate with creamed potatoes and bright vegetables like carrots or squash.

Invite MBE.

lillibet_dripping

I managed to pick up some duck mini fillets (YS of course:D).

Any ideas what to do with them? I have soy sauce and noodles in the stockcupboard but can't think any further than some sort of stir fry?