Method Preheat the oven to 180C/170C Fan/Gas 4. The duckHeat oven to 180C/160C fan/gas 4. For the duck, score a diamond pattern across the duck skin then season both sides with salt and freshly ground black pepper. Add the potatoes to the pan, fry until brown … Rest the duck breast for 10 mins before slicing to serve. A perfectly cooked, pan-fried duck breast will have a crisp, golden skin and succulent pink flesh. Skinless duck breasts can also be cooked on a griddle pan or on skewers, as in this duck satay canapé recipe. Preheat the oven to 200C/180C Fan/Gas 6. It’s quick, easy and sure to impress, Save 32% and receive a three-tier steamer worth £44.99, Sticky duck with Chinese pickled radishes, Peppered duck with vanilla mash, pea & wild mushroom ragout, Duck & pork terrine with cranberries & pistachios, Duck, watermelon & herb salad with roast cashews, Fragrant duck breasts with wild rice pilaf, Roast duck two ways with spiced clementine sauce, Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear, Duck breasts with redcurrant & onion relish. Braised Duck Leg with Peas, Lettuce & Bacon. Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Add garlic, ginger, and chilie, stir well, cook for a … Remove the duck from the pan, then turn up the heat. Serve the duck with its honey glaze along with colorful steamed vegetables and a rich gratin to create a full, special occasion meal. Beer 52 exclusive offer: Get a free case of craft beer worth £24. Keep frying until the skin is crisp and brown and you’ve melted out as much of the visible white fat as possible. by The Hairy Bikers. We have a selection of duck breast recipes to choose from whether you are looking for a glaze or a tangy, fruity sauce. https://www.greatbritishfoodawards.com/recipes/warming-duck-soup Dec 18, 2012 - It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish from BBC Good Food Roast Duck Crown with red wine gravy and spring greens. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear 19 ratings 4.9 out of 5 star rating A restaurant-quality dish by Gordon Ramsay made using easily found ingredients If you have a meat thermometer, it should read 54C for rare, 61C for medium and 65C for medium/well done. Score the skin in a criss-cross pattern or in parallel lines (restaurants often use close parallel lines as they look neater); the idea is to expose as much of the fat to the hot pan as possible. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy. Put all the bones into the tin and repeat with the other ducks. Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the five-spice into the duck breast on both sides and place in a medium frying pan, skin-side down. Season the duck breast, then leave in the fridge for a couple of hours or overnight to dry out; this will help it crisp up. Roasted, pan-fried, grilled or cured, duck breast is always a treat. Duck breast recipes Thai red duck with sticky pineapple rice. Cherry & Red Wine Sauce. Shell the peas and set aside. Artboard Copy 6 Sticky duck with Chinese pickled radishes. Duck is delicious, versatile and easy to prepare at home – we have created this collection of duck recipes for you to create and enjoy. DIRECTIONS. Opening the breast out and bashing it with a meat mallet or rolling pin, as in this barbecue recipe, will help. Chop the mint and blend into the butter. Get yours now. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins. Rub the skin with salt and five-spice powder. Method. Forget having to carve a whole duck and enjoy this meltingly soft, crispy skinned leg and breast meat version instead, A restaurant-quality dish by Gordon Ramsay made using easily found ingredients, Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day, Who says a duck supper has to be expensive? Cook for 1 min on the other side to seal the meat, then transfer to a small baking tray and wipe out the pan. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. This can take up to 10-15 mins. More duck recipes. Add mushrooms, cook for 3 minutes until they start to soften and brown. Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner, If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro, Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat, A bistro-style dish of rare duck with Marsala jus, creamy mashed potatoes and sweet peas, John Torode shows how to prepare classic coarse set terrine with duck and mixed game of your choice, A superhealthy, low-fat recipe that's ideal for barbecue entertaining, Treat yourself to Barney Desmazery's one-pan solo supper - with the extra bonus of next to no washing up, Set aside a couple of hours and enjoy every minute of making this impressive terrine, This easy yet impressive recipe makes a stylish main course for a special occasion, These flavoursome canapés add sophistication to finger food, Savoury and sweet, this salad is a delicious blend of seasonal summer ingredients, The sour element in this recipe really cuts through the rich duck meat and cashews, Make a smart Indian-inspired supper for two using storecupboard ingredients, Christmas dinner for two? 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