Duck Breast With Asian Sauce

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Crispy skinned duck breast with asian sauce served with either rice timbales or vegetables with noodles.

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Steps

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Prep time does not include marinating time.

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Method for the duck.

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Combine all marinade ingredients and add duck , marinate several hours or overnight.

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Remove duck from marinade and prick skin all over , reserve marinade for later use.

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Heat fry pan add duck skin side down and cook until browned and crisp remove duck and place on wire rack breast side down and cook in preheated oven 190c for 25 minutes.

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Let rest for 5 minutes after cooking.

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While duck is cooking make the sauce.

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Add reserved marinade , extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer.

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Mix cornflour with a little water add to pan and stir until mixture thickens.

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Serve duck with either rice timbales or vegetables and noodles.

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To serve with rice timbales.

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Boil some water in a pan , add rice and boil until tender.

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Melt butter in a fry pan , add chopped mushrooms and pepper and cook until soft.

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Add chopped herbs and rice and stir until heated.

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Butter the inside of two moulds and pr.

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Ingredients

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duck breasts, soy sauce, worcestershire sauce, rice wine vinegar, hoisin sauce, honey, garlic cloves, fresh ginger, chinese five spice powder, marinade, cornflour, white rice, butter, mushrooms, red pepper, fresh coriander, fresh chives, olive oil, carrot, snow peas, egg noodles, garlic clove, water