Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF
Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys duck breast with whisky & passionfruit sauce df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look fantastic.

Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF The sauce pairs so well with the duck in this dish, I really hope you try it! In this recipe, duck breasts are pan seared first skin side down for a few minutes, then skin side up, gather the oil released from the skin as you go because there will be a lot. Meanwhile, use a sharp knife to score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vickys duck breast with whisky & passionfruit sauce df ef sf nf using 13 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:
  1. Get 4 duck breasts, skin on
  2. Prepare 1 salt & pepper to taste
  3. Get Sauce
  4. Get 4 passionfruit
  5. Get 70 ml scottish single malt whisky
  6. Make ready 100 ml maple syrup
  7. Take 10 grams treacle / mollasses
  8. Take 1 star anise
  9. Make ready Sides
  10. Get 500 grams new potatoes
  11. Make ready 2 tbsp heaped sunflower spread / butter
  12. Get 1 handful freshly chopped chives
  13. Take 450 grams trimmed green beans

Fortunately, the husband and I are resourceful. Sliced grilled duck breast served on a bed of beautifully aromatic Tilda Fragrant Jasmine rice. Recipe by Food Urchin, courtesy of Great British Chefs. Strain any fat from the frying pan and reserve.

Steps to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F
  2. Cut the passionfruit in half and scoop the flesh and seeds out into a saucepan
  3. Add the whisky and star anise and bring to the boil
  4. If you flambe the whisky, take the pan off the heat until the flame burns out
  5. Stir in the maple syrup and treacle and bring to boil again. Take off the heat and set aside to infuse the flavours
  6. Put the potatoes in a pan and cover with salted water. Simmer for 15 minutes or until softened then drain and let cool slightly
  7. Meanwhile, score the skin on each duck breast in a criss cross fashion and season with salt & pepper
  8. Place the duck breasts skin side down in a cold frying pan. Turn the heat to medium and fry for 6 minutes until golden, then turn over and fry 30 seconds on the skinless side to seal it
  9. Transfer the duck to a wire rack over an oven tray, skin side up, and cook for 10 minutes for rare, 15 minutes for medium and 18 for well done
  10. Meanwhile, put the green beans in a pan of lightly salted boiling water and boil for 4 minutes - 8 minutes depending on how crunchy/soft you prefer them, drain when ready
  11. Take the duck breasts from the oven and let them rest on a warmed plate for 5 minutes
  12. Meanwhile melt the butter in a pan. Add the potatoes, crushing each slightly in your hand before putting in the pan and toss in the butter
  13. Mix the chopped chives into the potatoes and season to taste with salt & pepper
  14. Warm through the passionfruit sauce
  15. Serve the duck breast on a bed of green beans and crushed potato with the sauce poured over
  16. See my post on gluten-free spirits & liqueurs for more information

When the oven is ready, put the ducks breast side up in a cast-iron frying pan or other heavy, oven-proof pan. Make sure they do not touch each other. Remove the ducks from the oven and carve off the breasts. Set them skin side up on a cutting board. Put the whiskey and honey together in a bowl, and stir them until they are thoroughly mixed.

So that’s going to wrap it up with this exceptional food vickys duck breast with whisky & passionfruit sauce df ef sf nf recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!