ROASTED DUCK BREAST WITH PLUM SAUCE RECIPE | BBC GOOD FOOD
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 10
Steps:
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Nutrition Facts : Calories 904 calories, FatContent 64 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 2 grams fiber, ProteinContent 44 grams protein, SodiumContent 1.05 milligram of sodium
CRISPY PEKING DUCK PANCAKES | JAMIE OLIVER RECIPES
I love crispy duck pancakes, and this is a simple way to knock up the Chinese takeaway classic at home
Total Time 2 hours 5 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
- There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
- Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
- While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
- As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
- Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.
Nutrition Facts : Calories 152 calories, FatContent 7.5 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 18.6 g protein, CarbohydrateContent 2.0 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "how to make plum sauce for duck recipes"
DUCK SAUCE RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
From food.com
Reviews 3.0
Total Time 7 minutes
Calories 185.8 per serving
- Cool and serve.
PLUM RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PLUM RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE - SAINSBURY'S
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
ROAST DUCK WITH ORANGE GLAZE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 02 hours 40 minutes
Category Dinner
Calories 1039 calories per serving
- Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.
HOW TO MAKE DUCK SAUCE: EASY 5 MINUTE ... - THE WOKS OF LIFE
From thewoksoflife.com
10 BEST SIMPLE PLUM SAUCE RECIPES - YUMMLY
From yummly.com
AUTHENTIC CHINESE PLUM SAUCE - THE DARING GOURMET
From daringgourmet.com
HOMEMADE DUCK SAUCE - SIMPLE SEASONAL
From simpleseasonal.com
PLUM RECIPES | ALLRECIPES
From allrecipes.com
DUCK RECIPES | ALLRECIPES
From allrecipes.com
RECIPES - DELIA ONLINE
From deliaonline.com
18 ESSENTIAL SAUCE RECIPES YOU SHOULD BE MAKING AT HOME
From thespruceeats.com
PERFECT PLUM RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
BEST EVER HOMEMADE DUCK SAUCE RECIPE - FARMHOUSE 1820
From farmhouse1820.com
10 BEST WILD DUCK BREAST RECIPES - YUMMLY
From yummly.com
ORANGE SAUCE FOR DUCK - EASY FRENCH SAUCE - GREEDY GOURMET
From greedygourmet.com
8 ASIAN DUMPLING DIPPING SAUCE RECIPES - THE SPRUCE E…
From thespruceeats.com
ORANGE SAUCE RECIPE – ›› LUV-A-DUCK – AUSTRALIA’S ...
From luvaduck.com.au
PLUM CHUTNEY RECIPE | CHELSEA SUGAR
From chelsea.co.nz
THE ULTIMATE PEKING DUCK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
8 ASIAN DUMPLING DIPPING SAUCE RECIPES - THE SPRUCE E…
From thespruceeats.com
ORANGE SAUCE RECIPE – ›› LUV-A-DUCK – AUSTRALIA’S ...
From luvaduck.com.au
PLUM CHUTNEY RECIPE | CHELSEA SUGAR
From chelsea.co.nz
THE ULTIMATE PEKING DUCK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
60 RECIPES TO MAKE IN A ROASTING PAN - TASTE OF HOME
From tasteofhome.com
JUICY AIR FRYER DUCK BREAST (CRISPY SKIN ... - THE TOP MEAL
From thetopmeal.com
BERLINER DONUTS OR FASCHINGSKRAPFEN - POPULAR G…
From mybestgermanrecipes.com
LEFT OVER ROAST DUCK | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
KOREAN STICKY CHICKEN RECIPE | PICKLED PLUM
From pickledplum.com
USE UP LEFTOVERS - BIGOVEN
From bigoven.com
SEARCH | TESCO REAL FOOD
From realfood.tesco.com
POACHED SALMON IN RAVIGOTE SAUCE - ESSENTIAL PEPIN
From ww2.kqed.org