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Best Advice to Cooking Extraordinary Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF

Wishing to eat Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF a 5-star restaurant's, but for a few causes are not able to go to restaurants. This site is going to help you with clear ways on preparing a Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF like a famous chef made.

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

We hope you got insight 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 only need 13 ingredients and 16 steps. Here is how you cook it.

To make an extraordinary Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF, here are the components required:

  1. Take 4 of duck breasts, skin on.
  2. Provide 1 of salt & pepper to taste.
  3. Take of Sauce.
  4. Provide 4 of passionfruit.
  5. Provide 70 ml of scottish single malt whisky.
  6. Prepare 100 ml of maple syrup.
  7. Take 10 grams of treacle / mollasses.
  8. Prepare 1 of star anise.
  9. Use of Sides.
  10. Use 500 grams of new potatoes.
  11. Provide 2 tbsp of heaped sunflower spread / butter.
  12. Prepare 1 handful of freshly chopped chives.
  13. Prepare 450 grams of trimmed green beans.

After readying the components, now you are ready to make your 5-star Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF by following the procedures below:

  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.

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

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