Quote BBH25. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. 2/3 cups) 1 tablespoon olive oil 1 small onion sliced 4 plums, chopped 1 stalk fresh rosemary 1/4 cup balsamic 500 ml red wine 500 ml duck stock 1 tablespoon brown sugar 1 tablespoons butter. … Our go-to, no-fail pizza dough recipe is the Skinnytaste Bagel Dough recipe (1 recipe = 1 12-inch crust.) Just before serving, briefly fry the pak choi and spring onions then heat the plum sauce through. In a separate bowl, whisk together remaining ingredients and then add to pan. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. It is a great way to add something extra to take-out. First the sauce. Heat until it starts to thicken. Stir to combine. Repeat until all the filling is used up. Method. Heat oven to 160C/140C fan/gas 4. Then add ½ teaspoon liquid from the pickled plum jar, soy sauce and rice vinegar. Fry for a minute. Prepare the sauce: Add the marinade into a medium pan, cut the plums in half, remove the stones, arrange in the pan skin-side down. For the last 10 minutes, turn on the grill function and brown the duck pieces. In a medium saucepan, combine honey, star anise, ground ginger, 1 1/2 cups reserved plum syrup and 1/2 cup water. At the same time, put the plum wine, honey, soy sauce and 5-spice mixture into a pan and bring to the boil. This easy yet impressive recipe makes a stylish main course for a special occasion. Cook over medium-low heat for … Duck breast with plum sauce is a well balanced dish with a surprisingly easy recipe. When cooked remove, cover loosely with foil and rest for a minimum of 30 minutes, an hour is better. Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Stir in remaining sauce ingredients. You can use plum sauce for crispy duck, chicken, roast beef or pork. Boil the beans in water for about 3 minutes. Cover the bowl with plastic foil and … Duck Pizza with Plum Sauce After the original dinner, there was both duck and sauce leftover, so a couple of nights later we made a duck, arugula and fig pizza. Bring to a boil. reduced-sodium soy sauce 1/4 tsp. This sauce can also be adapted for oranges and cherries, the two other good fruits to serve with duck. Another famous tribute to plums is a culinary one and it comes in the form of Plum Sauce. Fry for a minute. Chinese duck sauce is made with plums, apricots, sugar, and spices. Method. Add the brown sugar mixture to the fruit mixture, along with the ginger, onion, chile, garlic, salt, mustard seeds, and cinnamon stick. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Arrange the plums and fresh blackberries on the plate and drizzle some of the sauce over the duck. A duck breast will come in at around 400-500 grams assuming you get a good quality one, which means that one breast can serve two people. Turn ducks over 1 or 2 times and remove after 8 minutes. Preheat the oven to 190°C, put the duck in the oven (second shelf from bottom) and roast for about 1 1/4 hours. Brush the meat frequently with the mixture while it is cooking. Place the duck sauce in a sterilized canning jar. This recipe, which features a basic roast duck—with luck, one harvested by a hunter friend in the fall—is crisp and moist, pairs with a sweet, syrupy plum sauce. Add plums, fish sauce and spices, and simmer for a further minute. Place cooled duck breast-side up on a chopping board and, using a large knife or cleaver, cut duck in … 3. Heat until it starts to thicken. Heat 1 tablespoon sesame oil in a saucepot and sauté ginger, garlic and preserved soy bean paste until aromatic. 4 Luv-a-Duck Duck fresh breasts freshly ground black pepper sea salt. Sterilize a quart-size canning jar or two pint-size canning jars by boiling in a water bath for 15 minutes. Cap loosely and let cool to room temperature. Bring it to a boil, reduce the heat, and simmer it uncovered for 15 minutes. Remove the duck from the marinade, pat dry thoroughly with kitchen paper and set aside. This sweet and sour condiment does bear a striking resemblance to plum sauce, however, which is the star flavor agent in this traditional duck recipe. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. To prepare sauce, heat plum preserves and applesauce in a small pan. This delicious sauce is quite easy to make at home, but you need to plan far ahead as it needs to sit for 2 weeks before being used. Toast the star anise and coriander seeds in a dry pan until aromatic. Bring to a boil, reduce heat and simmer for about 10 to 15 minutes. What Is Plum Sauce? Dish out the duck and retain the duck stock. Pour the mixture into a food processor and puree it until smooth. Duck Pizza with Plum Sauce After the original dinner, there was both duck and sauce leftover, so a couple of nights later we made a duck, arugula and fig pizza. The recipe makes up to a quart of rose-colored sauce so you make a batch and then serve it with all … For the duck. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. For the plum sauce, place all the ingredients in a medium-sized sauce pot over medium heat. Just before serving, briefly fry the pak choi and spring onions then heat the plum sauce through. Tighten cap and store in a cool, dark place at least 2 weeks before using. To serve, thinly slice each duck breast on a chopping board. Place the plum halves in a roasting tin with the vinegar, cinnamon stick, star anise, bay leaf and sugar. Serve plum sauce on the side for dipping with ducks. each) Kosher salt and freshly ground black pepper; 1/2 cup plum preserves 1 Tbs. You may need to do this in batches. I mean, the bright orange duck sauce you get in packets from Chinese takeout restaurants are obviously devoid of duck, and the sauce can be served with everything from fried rice to egg rolls. Reduce the heat and braise the duck for an hour or until the duck is tender. Squeeze the juice of two clementines over, cover the tray with foil and place in the oven to roast for 25 minutes until the plums start to give. Place the duck sauce in a sterilized canning jar. Pea puree 2 tablespoons olive oil 2 shallots, roughly chopped We're also adding … Bring it to a boil, reduce the heat slightly, and let it bubble for 10 minutes. Uses For Plum Sauce. Heat 1 tablespoon sesame oil in a saucepot and sauté ginger, garlic and preserved soy bean paste until aromatic. Turn off the heat and set aside, keeping it warm. Recipe from Good Food magazine, February 2010. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Arrange the beans on a serving plate, placing the duck portions on top of the beans. Add the duck breast to the bowl and coat it with marinade. Tighten cap and store in a cool, dark place at least 2 weeks before using. Cook for fifteen minutes and then ruduce to 180c (160c fan) for 30-40 mins. There are so many delicious ways to use plum sauce! Get it free when you sign up for our newsletter. Crispy Duck with Plum Sauce | Dinner Recipes | Woman & Home BBC Good Food Show Summer Save 25% on early bird tickets. Make your favorite takeout recipes at home with our cookbook! 2 boneless, skin-on duck breast halves (about 1 lb. Place a pan on a high heat with a dessert spoon of vegetable oil, when hot add in the plums and … Plum Sauce. Simmer for 45 minutes. 8 Dipping Sauce Recipes for Asian Dumplings, Stovetop Stewed Plums With Cinnamon Recipe, German Apricot Compote (Aprikosenkompott). Place the plum halves in a roasting tin with the vinegar, cinnamon stick, star anise, bay leaf and sugar. Chinese five-spice powder; Pinch crushed red pepper flakes 3 scallions, thinly sliced Thanks to this method, it comes out tender, never rubbery and bakes evenly. Return it to the saucepan and simmer until thickened. Cook the duck breasts in the oven for 8 minutes, remove and allow to rest for 5 minutes. Pour in … Turn the duck legs over and cook for a further 30 minutes, or until cooked, but not overcooked. Duck breasts with a fresh plum sauce recipe (for two with a decent amount of sauce) Preheat oven to 220c (200c fan). Then, drain and season them with salt and pepper. The sauce is really delicious and quick to make. Adjust rack to lowest position and preheat oven to 350°F. While the duck is cooking prepare the sauce and vegetables. While the duck is cooking, make the plum sauce. Duck breast with plum sauce. Discard the cinnamon stick. Stir through lime juice and remove pan from stove. Her recipes range from Grandma’s favorites to the latest food trends. Serve plum sauce on the side for dipping with ducks. Serve your duck sauce/plum sauce as a condiment with duck, chicken, pork, and … Turn oven up to 400 F. Uncover the duck and bake for an additional 30 minutes, or until the internal temperature reaches 165 F in the thickest part of the breast. I mean, the bright orange duck sauce you get in packets from Chinese takeout restaurants are obviously devoid of duck, and the sauce can be served with everything from fried rice to egg rolls. Serve the rest of the sauce on the side. Sauté the onion in butter for a few minutes until soft, then add the plums, port, ginger and sugar – I only add a little sugar at first, then add more, as the sweetness of the sauce will depend on the ripeness of the plums and your own taste.) Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Let it cool for 5 minutes. Serve the … Serve the rest of the sauce on the side. Keep the sauce warm while you fry the duck. This sweet and sour condiment does bear a striking resemblance to plum sauce, however, which is the star flavor agent in this traditional duck recipe. Fold in the sides and roll up. Stir in remaining sauce … Arrange the beans on a serving plate, placing the duck portions on top of the beans. Add preserved sour plums. Vegetarians will also enjoy using duck sauce (which they are likely to prefer calling plum sauce) with noodles, rice, and grilled or stir-fried vegetables. To prepare sauce, heat plum preserves and applesauce in a small pan. Add preserved sour plums. Add the plums … Dish out the duck and retain the duck stock. This sauce can also be adapted for oranges and cherries, the two other good fruits to serve with duck. As they start to wilt add a spoon of the plum sauce. In a separate bowl, whisk together remaining ingredients and then add to pan. To serve: pak choi, spring onions, bean sprouts. 1 serrano chile, or more to taste (seeded and chopped). When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Squeeze the juice of two clementines over, cover the tray with foil and place in the oven to roast for 25 minutes until the plums start to give. The meat is quickly seared in a pan, then roasted in the oven at low temperature. 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