When the time is up, remove the roasting tray from the oven. Once home, I started hunting through my recipe file and came across a great one from one of my favorite chefs, Jamie Oliver, called ‘Easy Christmas Roast Duck With Port Gravy’. Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper. Honey & Orange Glazed Duck Breast. Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat. Delicious! 28 ratings 4.6 out of 5 star rating. “This crispy roast duck is a fuss-free alternative to the traditional Sunday roast. Duck Breast Recipes . An important part is to leave duck breasts to rest and let them cool down. Crispy Duck BBQ Spring Rolls. Flavoured with bay, clementine & five-spice. When the fat comes out, turn the duck over. Mix the soy sauce and rice vinegar together in a small bowl to make a dressing, adding any resting juices from the duck. Nice with duck fat roast potatoes, seasonal greens and cranberry sauce. Remove skin and slice. We have a selection of duck breast recipes to choose from whether you are looking for a glaze or a tangy, fruity sauce. Cook this recipe with a photo! Spoon over the dressing and sprinkle over the crispy ginger, garlic and chilli, to finish. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy. This is a simple, yet perfect way to serve duck. https://www.foodnetwork.com/recipes/jamie-oliver/slow-roasted-duck-recipe Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart. Add the flour to the vegetables, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 x 200 g free-range duck breast, 6 cm piece of ginger, 2 cloves of garlic, 1 fresh red chilli, ½ a bunch of asparagus , (175g), 2 pak choi, 1 tablespoon low-salt soy sauce, 1 tablespoon rice vinegar. Snap the woody ends off the asparagus. Duck is one of my favorite roasts, so I went to our local co-op to pick up a couple of local free-range young ducks. Cook the potatoes, halving any larger ones, in a pan of boiling salted water for 20 minutes, or until tender. Pan-fried duck breast recipe. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Season well, then set aside to bring the meat to room temperature. These mouth-watering duck breasts are rubbed with honey and spices and paired with a vibrant, zesty slaw. Heat a frypan and fry gently in its own fat until crispy. https://www.jamieoliver.com/recipes/duck-recipes/five-spice-duck-salad Slice the cooked vegetables in half lengthways and arrange on a serving platter. Then, the duck goes to the oven with 200 degrees for 6-8 minutes. Chargrilled Duck Breast with Pickled Shiitake Mushrooms. Cook until nicely colored. Sprinkle the ginger, garlic and chilli into the hot pan and cook for 3 to 5 minutes, or until crisp, stirring regularly. Meanwhile, peel and finely slice the ginger and garlic, finely slice the chilli. Slice the duck into thin pieces at an angle and arrange over the top. Heat the oil (or duck fat) in a large oven-proof frying pan. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy. Until thickened and reduced when the time is up, remove the duck skin-side in. 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