Thursday, 17 September 2015

Pan Seared Duck Breast

I treated myself to a duck breast for my supper earlier this week. However, when I got home I wasn't exactly sure what to do with it!

I know I fancied it when I was in the butchers but I hadn't got any further with plans of how to cook it and what to serve with it! I knew I wanted something spicy and sweet always goes well with duck so that was a good starting point.....

First off I decided to make a marinade and whilst the duck was absorbing all those lovely flavours I would have time to route round the fridge and think of what to serve with it......

So here's what I did.....

Recipe - Serves 1

1 large duck breast

2 tablespoons hot sweet chilli sauce
2 tablespoons dark soy sauce
zest and juice of a lime
1 fresh red chilli sliced and diced
zest of half an orange
salt and pepper

selection of vegetables for grilling - I used courgettes, spring onions, yellow peppers and a peach.

First make up your marinade. Mix together the chilli sauce, the soy, lime zest and juice and the red chilli. Season with salt and pepper and set aside for a moment.

Score the duck breast skin lightly with a sharp knife - probably 4 or 5 times across. Try not to cut into the flesh just score the skin.

Place the orange zest with a little salt and pepper onto a dinner plate and press the duck breast, skin side down, firmly into it. Leave it there for a few moment so the zest sticks to it.

Pour the marinade into a shallow bowl - such as a soup or pasta bowl - and then transfer the duck breast to it. Place it skin side up so that no marinade gets on to the skin.

Cover the dish and set aside in the fridge for at least and hour.

Whilst the duck was marinading I prepared and gridded my vegetables. Cut them into  large pieces and lightly coat them in olive oil. Heat your griddle to a high temperature and lay them on to cook - allow them to burn slightly. Once cooked lay in a dish and squeeze over some lemon or lime juice and season with salt and pepper.

To cook your duck. Heat a non stick pan on high and lay the duck, skin side down, for 5-6 minutes until the skin starts to crisp. Don't throw the marinade away......

Turn the duck over and continue to cook for another 10 minutes - I like my duck breast pink but cook yours until your happy with the texture.

Whilst the duck is cooking you can make up a quick sauce using the leftover marinade. Pour the marinade into a small pan and place over a high heat. Let it bubble and reduce into a thick sticky sauce.

Once the duck is cooked to your liking remove from the heat and set aside to rest for a few minutes.

Arrange your vegetables on a plate, slice your duck and pour over the marinade. Eat straight away whilst all is still piping hot.....

Hope you all have a great day
Love Lizx

 Pan seared duck