Home Tags Innlegg merket med "duck breast"
Tag:

duck breast

20 Andebryst og rosti med saus
RecipesSteak

Duck Breast with Rosti Potato, Broccoli, Orange and Red Wine Sauce

by Tage
written by Tage

Jump to recipe

Andebryst og rosti med saus
Print

Duck Breast with Rosti Potato, Broccoli, Orange and Red Wine Sauce

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 2 pcs duck breast à 300 g
  • 1 pcs broccoli
  • 5 pcs medium potatoes
  • 3 dl red wine
  • 3 dl orange juice
  • Salt
  • Pepper
  • Butter for frying

Instructions

Prepare the potatoes in your preferred way (grate raw or lightly boil first). Preheat the oven to 180 degrees.

Pour 3 dl wine and 3 dl orange juice into a saucepan and heat to a rolling boil. Let it boil vigorously while stirring at regular intervals.

Score thin cuts into the skin side of the duck breast horizontally and diagonally. This makes it easier for the fat to render. Season generously with salt and pepper.

Heat a frying pan well, place the duck skin-side down and sear for a few minutes. After a few minutes, quickly flip the duck and transfer it to a baking dish. Roast in the oven for about 10 minutes, then let it rest for at least 10 minutes after removing from the oven.

While the duck is in the oven, use the duck fat in the pan to fry the rosti. Add the grated potato to the pan and press it lightly together into a cake. Fry for 10 minutes on one side, season with salt and pepper. Then take a plate, place it in the pan and flip. Add a bit of butter to the pan and slide the rosti back in with the uncooked side down and fry for another 10 minutes.

Season the sauce with salt and pepper, which should now be well reduced, ideally on the verge of sticky. Bring water to a boil for the broccoli and cook it during the final four minutes before serving.

Slice the duck breast thinly and serve with 1/4 rosti, broccoli and sauce.

Notes

Tip: Feel free to use the fat from the duck breast in the sauce for extra flavor.

0 comment
0 FacebookTwitterPinterestEmail
15 Asiatisk andebrystsalat med kinesisk dressing
LunchRecipesSteak

Duck Breast Salad with Chinese Twist

by Tage
written by Tage

After being inspired by the current season of Masterchef Australia, I got a real craving to make Chinese food the other day. Now that spring is here, I wanted something fresh and light, which made me really want to make a salad with duck breast. Duck breast is filling because it’s quite fatty, so you don’t need much meat per person. This was a delicious salad that will definitely be made on many more occasions!

Preheat the oven to 180°C. Score the skin of the duck breast in a crosshatch pattern, then sprinkle Chinese 5-spice over it. Heat a frying pan until it’s nice and hot, then sear the duck breast skin-side down over high heat for 3-4 minutes to render the fat. Quickly flip the breast over and remove the pan from the heat.

Take an ovenproof dish and add the orange juice, soy sauce, and rice vinegar. Place the duck breast skin-side up in the mixture and put it in the oven for 12 minutes. Then let the breast rest for 10 minutes. Save the sauce.

While the duck is in the oven, separate the chicory leaves and mix together with the other lettuces, the spring onion cut on the diagonal, and the radishes sliced thinly. Segment the orange by cutting off the peel and then cutting out the segments, arrange on top of the salad. Slice the duck breast thinly and spread over the salad. Use a spoon to drizzle the sauce over the salad and serve immediately.

Jump to recipe

Asiatisk andebrystsalat med kinesisk dressing
Print

Duck Breast Salad with Chinese Twist

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 300 g duck breast
  • 70 g chicory (about 1 pcs)
  • 1 handful frisée lettuce
  • 1 handful red leaf lettuce
  • 1 handful arugula
  • 3-4 stalks spring onion
  • 6 radishes
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • Juice from 1 orange
  • 1 orange for serving
  • Chinese 5-spice

Instructions

Preheat the oven to 180°C. Score the skin of the duck breast in a crosshatch pattern, then sprinkle Chinese 5-spice over it. Heat a frying pan until it's nice and hot, then sear the duck breast skin-side down over high heat for 3-4 minutes to render the fat. Quickly flip the breast over and remove the pan from the heat.

Take an ovenproof dish and add the orange juice, soy sauce, and rice vinegar. Place the duck breast skin-side up in the mixture and put it in the oven for 12 minutes. Then let the breast rest for 10 minutes. Save the sauce.

While the duck is in the oven, separate the chicory leaves and mix together with the other lettuces, the spring onion cut on the diagonal, and the radishes sliced thinly. Segment the orange by cutting off the peel and then cutting out the segments, arrange on top of the salad. Slice the duck breast thinly and spread over the salad. Use a spoon to drizzle the sauce over the salad and serve immediately.

Notes

Duck breast is filling due to its fat content, so 300 g is enough for 2 people.

0 comment
0 FacebookTwitterPinterestEmail