Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF. Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF [email protected] Free-From Cookbook Scotland. 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. Duck breast whisky and orange sauce, In this recipe duck breasts are pan seared and served with a delicious whisky and orange sauce, a dish to make for entertaining!
Turn the grill or burner up to medium heat, and cook the duck breasts with the skins up for eight to ten minutes. Turn the breasts over, and grill the other side for three or four minutes. Whiskey Raspberry Glazed Duck Breasts make for an elegant Valentine's dinner at home. You can have Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF using 13 ingredients and 16 steps. Here is how you achieve it.
Ingredients of Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF
- It’s 4 of duck breasts, skin on.
- You need 1 of salt & pepper to taste.
- You need of Sauce.
- You need 4 of passionfruit.
- Prepare 70 ml of scottish single malt whisky.
- Prepare 100 ml of maple syrup.
- Prepare 10 grams of treacle / mollasses.
- Prepare 1 of star anise.
- Prepare of Sides.
- It’s 500 grams of new potatoes.
- It’s 2 tbsp of heaped sunflower spread / butter.
- It’s 1 handful of freshly chopped chives.
- You need 450 grams of trimmed green beans.
The whiskey raspberry glaze makes them extra delicious. Silly me, I got married on Valentine's Day, therefore condemning myself to a lifetime of anniversaries with over-booked, over-crowded restaurant dinners. Fortunately, the husband and I are resourceful. See my original Whiskey Raspberry Glazed Duck Breasts post and Whiskey Raspberry Glazed Duck Breasts recipe on Food Fanatic!
Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF instructions
- Preheat the oven to gas 6 / 200C / 400°F.
- Cut the passionfruit in half and scoop the flesh and seeds out into a saucepan.
- Add the whisky and star anise and bring to the boil.
- If you flambe the whisky, take the pan off the heat until the flame burns out.
- Stir in the maple syrup and treacle and bring to boil again. Take off the heat and set aside to infuse the flavours.
- Put the potatoes in a pan and cover with salted water. Simmer for 15 minutes or until softened then drain and let cool slightly.
- Meanwhile, score the skin on each duck breast in a criss cross fashion and season with salt & pepper.
- 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.
- 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.
- 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.
- Take the duck breasts from the oven and let them rest on a warmed plate for 5 minutes.
- 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.
- Mix the chopped chives into the potatoes and season to taste with salt & pepper.
- Warm through the passionfruit sauce.
- Serve the duck breast on a bed of green beans and crushed potato with the sauce poured over.
- See my post on gluten-free spirits & liqueurs for more information.
In large saucepan, heat whisky over low heat. Add duck breasts to pan, turning to. Score skin of duck in a diamon pattern. Place garlic, thyme, and duck (skin-side down) in an oven proof skillet over medium heat. Penderyn Portwood + Medium-Rare Duck Breast Rich, sweet, and plummy, this whisky's fruit is a natural with tender duck.