Five Spice Pan Fried Duck Breast with Shitake Mushroom, Aubergine and Fresh Tomato Oyster Sauce Stir Fry Recipe
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For the Duck
breast, with skin
five spice powder
For the Stir Fry
or eggplant, cut into 2cm pieces sides discarded
thumb piece of ginger, chopped finely
cherry tomatoes, quartered
shitake mushrooms, sliced
small bunch of coriander, roughly chopped
For the Duck
Pre heat oven to 190 degrees (fan)
Score the duck and rub a tsp of five spice powder onto each side.
Put the duck skin side down into a cold pan on a high heat and fry for around 3 minutes until the fat has rendered.
Reduce the heat to medium and cook for a further 2 minutes, flip over the duck and continue cooking for 2-3 minutes.
Place the whole pan in the oven and cook for the following rare 10 minutes, medium 15 minutes and well 20 minutes
Once cooked place the duck on a plate cover with foil and allow to rest.
For the Stir Fry
While the duck is resting add 1 tbsp of the cooked duck fat juices to a wok on a high heat and heat until smoking.
Add the aubergine/eggplant to the wok and stir fry for 3 minutes.
Add the chilli and ginger and cook for a further minute.
Now add the oyster mushrooms and tomatoes and stir fry altogether for 2 minutes.
Stir in the oyster sauce and resting juices from the duck and leave to simmer while you slice the duck.
Sprinkle over the coriander and spoon onto serving dish with the duck and serve.
Every other crossroad seemed to have a casual hand painted sign for foie gras with rustic shops in the farm yard selling their home made patés, terrines, sausages, freshand mi cuit foie gras lobes as well as their delicious duck meat
Take off the heat andstir in the prosecco a little at a time. I’ve still been cooking, but mainly using recipes I’ve already published to make things a bit speedier in the evenings, so I haven’t had anything new to share with you
Drain and return to the saucepan. Not surprisingly, it has a lovely, light and delicate nuttiness that goes so well withstirfry dishes and complements curried dishes too, without any of the heaviness that accompanies a mixed vegetable oil or indeed olive or rapeseed
Get on first name terms with your fishmonger to make sure you get the freshest of trout. I find the lovely sweet, soft flakes of fresh trout irresistible – but its also man enough to take on some strong, acidic flavours
Add the garlic and saute for half a minute. salt and pepper to taste. salt and pepper. Heat the oil in a large pan over medium-high heat, season the chicken with salt and pepper, add it to the panand cook until browned, about 2-3 minutes per side and set aside. Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes. Add the shallot and saute for 1 minute. Add the wine, deglaze the pan, add the chicken broth and cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes. Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the panand cook for 2-3 minutes. 4 small chicken breasts, pounded thin and seasoned with salt and pepper. 1/2 cup white wine or a splash of brandy or 1/2 cup chicken broth