Place the duckbreasts onto a pre-heated BBQ skin-side down and continuously baste/brush the breasts with the honeymarinade throughout the cooking time, while moving the breasts around to avoid sticking
We love a bit of duck and a juicy duckbreast with a red wine and redcurrant sauce is hard to beat. Put on the bottom shelf of the oven in a baking tray large enough to eventually hold the duckbreasts too
PrintDuckbreast with brie cheese sauce and broccoli with cashew nuts. When the duckbreast is ready, slice it nicely, making big pieces, so they won't get cold fast and serve them on top of the broccoli and cashew nuts
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Turn over the duckbreasts and drizzle half of the honey over the skins. Sprinkle the rest of the spice mixture over the skin and flesh of the duckbreasts
I changed this recipe up just a tad by cutting the breastsin half, so they'd cook quicker, and substituting pork rinds for the flour, just to cut the carbs a bit
Put the duckbreastsin the cold pan, skin side down. Overcooking, undercooking, drying it out or ending up with a smoke filled house because of all that hot duck fat
Using a sharp knife, slice the duckbreasts. Cut slashes through the fat on the duckbreasts. I was put inmind of all this as I prepared my Duck with Ginger and HoneySauce
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 to be finished with butter and chocolate
Score the fat on the duckbreasts, then place fat-side down in the pan. So it is egg noodles, the plum & hoisinsauce which is delicious and a vegetable mixture of spring greens, bean sprouts, carrot, broccoli, onion and pepper (we added mushrooms too)
Place the duckbreast meat side down on the chopping board. This is the gratuitous duckbreast shot. Next, rub plenty of five spice powder into both sides of the breasts
Score the fat on the duckbreastin even crosshatch pattern. There will be so much duck fat on the sauce pan that you need to remove excess before making the sauce
I soaked the duckbreastsinbrine (made from salt, water and bay leaves) overnight before starting. Serve the sliced duckbreast with the leeks and puree, and the sauce poured over the top
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