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Obviously, it’s not difficult to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to vickys duck breast with whisky & passionfruit sauce df ef sf nf recipe. To cook vickys duck breast with whisky & passionfruit sauce df ef sf nf you need 13 ingredients and 16 steps. Here is how you achieve that.
The ingredients needed to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:
- Prepare 4 duck breasts, skin on
- Use 1 salt & pepper to taste
- Prepare Sauce
- Use 4 passionfruit
- You need 70 ml scottish single malt whisky
- Take 100 ml maple syrup
- Use 10 grams treacle / mollasses
- Get 1 star anise
- Take Sides
- You need 500 grams new potatoes
- You need 2 tbsp heaped sunflower spread / butter
- You need 1 handful freshly chopped chives
- Use 450 grams trimmed green beans
Steps to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:
- 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
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