Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF
Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vickys duck breast with whisky & passionfruit sauce df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is something which I have loved my entire life. They’re fine and they look wonderful.

See great recipes for Duck breast with Indian spice rub on cauliflower coconut puree too! Flambée to burn off the alcohol. Bring to a boil and reduce by half.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys duck breast with whisky & passionfruit sauce df ef sf nf using 13 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:
  1. Prepare 4 duck breasts, skin on
  2. Make ready 1 salt & pepper to taste
  3. Make ready Sauce
  4. Take 4 passionfruit
  5. Prepare 70 ml scottish single malt whisky
  6. Prepare 100 ml maple syrup
  7. Get 10 grams treacle / mollasses
  8. Make ready 1 star anise
  9. Get Sides
  10. Prepare 500 grams new potatoes
  11. Take 2 tbsp heaped sunflower spread / butter
  12. Make ready 1 handful freshly chopped chives
  13. Take 450 grams trimmed green beans

Score the duck skin with sharp knife, making sure to not cut into the flesh. Season the duck breasts on both sides with salt and pepper. Add the potatoes to a pot of water and bring to a boil over high heat. Jeff made duck breasts that he insisted were the best he has ever had.

Steps to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F
  2. Cut the passionfruit in half and scoop the flesh and seeds out into a saucepan
  3. Add the whisky and star anise and bring to the boil
  4. If you flambe the whisky, take the pan off the heat until the flame burns out
  5. Stir in the maple syrup and treacle and bring to boil again. Take off the heat and set aside to infuse the flavours
  6. Put the potatoes in a pan and cover with salted water. Simmer for 15 minutes or until softened then drain and let cool slightly
  7. Meanwhile, score the skin on each duck breast in a criss cross fashion and season with salt & pepper
  8. 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
  9. 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
  10. 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
  11. Take the duck breasts from the oven and let them rest on a warmed plate for 5 minutes
  12. 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
  13. Mix the chopped chives into the potatoes and season to taste with salt & pepper
  14. Warm through the passionfruit sauce
  15. Serve the duck breast on a bed of green beans and crushed potato with the sauce poured over
  16. See my post on gluten-free spirits & liqueurs for more information

Full disclosure, they were French ducks, because that was all the butcher had. Not exactly local, but they tasted lovely. Even I thought they were great, but mostly I was in it for the whiskey nectarines. Turn over the duck breasts and drizzle half of the honey over the skins. The Best Sauce Duck Breast Recipes on Yummly

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