DuckBreastwithPortandBlackberrySauce. The duckbreasts can be browned and ready to go into the oven, the beans part cooked and ready to go, the sauce made and ready tobefinishedwith butter and chocolate
Duckis my favouritepoultry. Once you can see that the duck has cooked about a little more than half way by looking at the side of itto see the colour change, it should be transferred to the oven
We love a bit of duckand a juicyduckbreastwith a red wineand redcurrant sauceis hard tobeat. Remove the duck from the pan and place in the roastingdishwith the carrots
- Go home and get the cooking area ready. - Do the shopping. Ok, ok… thisis how I do it… I am used toit… You have tobe well prepared so the cooking process willbeamusingand faster
Place the duckbreasts, skin-side down, into a large, cold, non-stick, ovenproof frying pan. In a bowl, mixtogether the curry powder, ground ginger, Chinesefive-spiceand sansho pepper
It's actually sort of fool proof (with the addition of the digital thermometer), sinceit only requires that the chickenbe gently nestled among the mushroom and butter saucebeforepoppingitinto the oven
So itis egg noodles, the plum & hoisinsaucewhichisdeliciousand a vegetable mixture of spring greens, bean sprouts, carrot, broccoli, onionand pepper (we added mushrooms too)
De-glazing pan gravy. Remove the duck from the oven to rest, then slice on the diagonal. Put in the shallots, garlic, thyme andtomatoesand cook for a minute or two
Last FridayI was just startingto prepare a couple of duckbreaststo prepare the recipeI shared earlier here on the blog - remember here magret of duckwith sweet potatoandbasil purée, and suddenly I had toimprovise
Once cooked place the duck on a plate cover withfoiland allow to rest. Stirin the oyster sauceandrestingjuices from the duckand leave tosimmerwhile you slice the duck
Serve the duckbreastwith some of the vegetables and a portion of the potatoesdauphinoise. Season the duckbreast then pop a non-stick on the hob, skinside down
Place the duckbreastsonto a pre-heated BBQ skin-side down andcontinuously baste/brush the breastswith the honey marinade throughout the cookingtime, whilemoving the breasts around toavoidsticking
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