Roasted Duck Breast with Broccoli
Duck is a protein we very often order in restaurants but don't attempt to cook ourselves. It's incredibly easy if you follow our guidelines and timing. It has a wonderful rich, earthy flavour and can be used in many different cuisines.
Serves 2
Ingredients
1 duck breast of 370g
4 tablespoons spelt
1 broccoli
1 clove garlic
1 red chilli
4 tablespoons olive oil
1 tablespoon Worcestershire sauce
salt and pepper
Method
Preheat the oven to 180 °C. Bring 2 pots of water to the boil. Cut the broccoli into florets. Place the spelt in one of the pans boiling of water and cook gently for 15 minutes. Add salt the other pot and boil the broccoli for 1 minute. Scoop the broccoli out of the pan and plunge into a bowl with cold water (this will ensure the bright green colour is kept). Drain the spelt and set aside.
Heat a frying pan over medium-low heat. Score the fat of the duck diagonally. Be careful! Ensure that you do not cut through to the meat. Season with salt and pepper.
Fry the duck breast in a dry frying pan, skin-side down, until golden brown and crispy, about 5 minutes. Turn the duck breast and fry for a further 1 minute on the meat side. Remove from the pan and place in a roasting dish.
Pour the fat off from the frying pan and add the Worcestershire sauce and 2 tablespoons olive oil to the pan and turn off the heat. This is the sauce to serve with the duck. Place the duck in the oven and roast for about 8 minutes until pink in the centre. Set aside and allow to rest for 5 minutes.
Finley chop the garlic and chilli. Heat a frying pan with 2 tablespoons olive oil and fry the garlic and chilli quickly (don’t allow it to turn brown or else it will taste bitter). Add the drained broccoli and spelt. Frying until the ingredients are heated through. Season with salt and pepper.
Slice the duck into ½ cm pieces. Divide the broccoli and spelt between 2 plates. Lay the sliced duck on top. Spoon over the sauce and serve.
Nederlands
voor 2 personen
Ingrediënten
1 tamme eendenborstfilet
4 eetlepels spelt
1 broccoli
1 teen knoflook
1 rode chilipeper
4 eetlepels olijfolie
1 eetlepel Worcestershiresaus
zout en peper
Bereiding
Verwarm de oven voor op 180 °C. Breng 2 pannen met water aan de kook. Snijd de broccoli in stukjes. Doe de spelt in een pan en kook voor 15 minuten. Voeg zout toe aan de andere pan en kook de broccoli voor 1 minuut. Schep de broccoli uit de pan en doe het in een kom met koud water (blijft de kleur mooi). Giet de spelt af en zet opzij.
Verwarm een koekepan op medium-laag vuur. Kerf het vet van de eendenborst in diagonale vlakjes. Pas op! Kerf alleen in het vet en niet in het rode vlees. Bestrooi de eend met zout en peper.
Bak de eendenborst in een droge pan op de huidzijde goudbruin en krokant in ongeveer 5 minuten. Draai de filet om en bak nog 1 minuut op de vleeszijde. Haal filet uit de pan en doe in het een ovenschaal.
Giet het vet uit de pan en voeg de Worcestershiresaus toe samen met 2 eetlepels olijfolie en zet het gas uit. Dit is nu de saus. Doe de eend in de oven en rooster voor ongeveer 8 minuten totdat deze rose van binnen is. Zet opzij en laat rusten voor 5 minuten.
Hak de knoflook en chilipeper fijn. Verwarm een koekenpan met 2 eetlepels olijfolie en bak de knoflook en chili kort aan (laat het niet bruin worden anders smaakt het bitter). Voeg de afgegoten broccoli en spelt toe. Bak totdat ingredienten goed warm zijn. Breng op smaak met zout en peper.
Snijd de eend in plakjes van ½ cm. Verdeel de broccoli en spelt over 2 borden. Leg de gesneden eend er bovenop. Lepel de saus er overheen en serveer.
Apple sauce
This is great to use with fatty meats such as pork and duck or in desserts. Try and get Bramley apples to make it. They're incredibly tart which works well flavour-wise and they break down to a beautiful thick puree.
Ingredients
5 Bramley apples
50g butter
75g demerara sugar
dash of water
lemon juice to taste
2 pinches cinnamon
Method
Peel, core and slice the apples.
Melt the butter in a pan over medium-low heat. Add the apples, sugar and water and cook gently until the apples are soft and pureed.
Stir in the cinnamon and lemon juice, then transfer to a sterilised jar. Allow to cool before serving.
Chilli Duck Stir Fry
With the end of summer nearing, we're still looking to eat light dishes but now with a little spice to warm us. We've added duck to this stir fry instead of the usual beef, pork or chicken for something a little different.
Serves 2
Ingredients
1 duck breast of 350g
1 red chilli
1 small bunch basil
2 tablespoons chilli bean sauce
200g jasmine rice
2 bok choy
3 tablespoons sesame oil or olive oil
1-2 tablespoons soy sauce
salt and pepper
Method
Bring a pan of salted water to the boil and add the jasmine rice. Simmer gently until cooked, about 12 minutes. Drain the rice off through a sieve and keep the rice warm over a low heat by placing the sieve above the pan filled with a layer of water and covering with a lid. Finely chop the red chilli; cut off and discard the base of the bok choy and chop the rest into 2 cm-thick pieces.
Season the duck breast with salt and pepper. Make diagonal scores into the duck fat, being careful not to cut into the meat.
Heat a frying pan over medium heat and fry the duck breast, fat side down, until golden (until the fat is almost all rendered down). Turn the duck over and fry for a further 1 minute. Set aside on a plate and cover with aluminium foil.
Heat a wok over medium heat with 2 tablespoons olive or sesame oil. Stir fry the boy choy for 5 minutes. Thinly slice the duck breast and add to the wok together with the chilli bean sauce.
Stir the basil leaves through the bok choy. Divide the rice between 2 bowls. Spoon over the duck stir fry and serve.
voor 2 personen
Ingrediënten
1 eendenborstfilet van 350gr
1 rode chilipeper
1 klein bosje basilicum
2 eetlepels chili beansaus
200gr jasmijnrijst
2 paksoi
3 eetlepels sesamolie of olijfolie
1-2 eetlepels sojasaus
zout en peper
Bereiding
Breng een pannetje water met zout aan de kook en kook de jasmijnrijst in 12 minuten gaar. Giet het water van de rijst af door een zeef en houd warm boven een pannetje met kokend water. Snijd chilipeper fijn. Snijd onderkant van paksoi af, snijd daarna in grove stukken van 2 cm dik.
Bestrooi de eendenfilet met zout en peper. Snijd vetkant diagonaal in, pas op dat je met het snijden niet door het rode vlees gaat.
Verwarm een koekenpan op medium vuur en bak hierin de eendenfilet op vetzijde goudbruin (totdat vet bijna uitgebakken is). Draai filet daarna om en bak nog 1 minuut. Zet opzij op een bordje afgedekt met aluminiumfolie.
Verwarm de wok op medium vuur met 2 eetlepels olijfolie of sesamolie.Wok de paksoi voor 5 minuten. Snijd de eendenfilet in dunne plakjes en voeg toe aan de wok samen met chili beansaus.
Verdeel de rijs tover 2 kommen. Schep de basilicumblaadjes door de paksoi. Verdeel de stir-fry over de rijst en serveer.
Confit Duck with White Beans
A delicious, comforting and easy recipe for cold winter days.
Serves 2
Ingredients
2 confit duck leg
1 medium carrot
1 medium onion
3 sprigs thyme
150 g piece pancetta
2 tins white beans
1 vegetable stock cube
1 small bunch flat leaf parsley
3 tablespoons olive oil
salt and freshly ground black pepper
Method
1
Preheat an oven to 200˚ C. Peel the carrot and chop finely along with the onion. Cut the pancetta into small cubes. Dissolve the stock cube in 600 ml hot water. Drain the liquid from the beans.
2
Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the confit duck legs, skin-side down, until golden. Remove from the pan and place in a roasting dish.
3
Add the onion, carrot, pancetta and thyme to the pan and fry gently for 12 minutes. Add the stock and boil until the liquid has reduced by half. Place the duck in the oven for 10 minutes.
4
Add the white beans to the pan and warm up. If necessary, season with salt and pepper. Pick the parsley leaves and finely chop.
5
Mix the parsley through the beans and spoon on to a plates. Lay the duck on top and serve.
Confit Duck Leg with Caramelized Apple and Horseradish Mash
Serves 4
Ingredients
4 confit duck legs
2 kg floury potatoes
3-4 tablespoons horseradish (from a jar)
100-130 g butter
3 granny smith apples
10 juniper berries
2 tablespoons honey
milk, enough for a creamy mash
salt and freshly ground black pepper
Method
Peel the potatoes and cut into 2 cm cubes. Place in a pan of salted water, bring to the boil and cook until the potatoes are soft.
Preheat the grill in the oven. Peel the apples and cut into wedges; lightly crush the juniper berries. In a frying pan over medium-high heat, melt 30g butter; add the apples, 2 tablespoons honey and the juniper berries. Cook the apples until lightly caramelized and just tender.
Place the confit duck legs in a roasting dish under the grill until golden and warmed through, about 10-12 minutes. Drain the potatoes, return to the pan and mash until smooth. Add 70-100 g butter, the horseradish and enough milk to make a smooth, silky mash. Season with salt and pepper and keep warm.
Spoon the mash on to serving plates. Lay the duck on top, spoon the apples and their juices around and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands
Duck Salad with Preserved Lemon Aioli
Serves 4
Ingredients
4 duck breasts
salt and pepper
2 oranges, peeled and segmented
small bunch of radishes, finely sliced
75 g lamb's lettuce
1 container pea shoots
1 container beetroot cress
Preserved Lemon Aioli
75-100 g preserved lemon (or to taste)
1 large clove garlic
2 egg yolks
1 teaspoon lemon juice
salt
250 ml sunflower oil
Dressing
2 tablespoons orange juice
2 teaspoons soy sauce
2-4 teaspoons honey (or to taste)
Method
Preheat the oven to 180 C. Begin with the aioli. Finely chop the preserved lemon and garlic. Place in a magimix (food processor) with the egg yolks, lemon juice and salt, to taste. Blend until the mixture is smooth. With the motor running, slowly pour the sunflower oil in until the ingredients have emulsified and formed a mayonnaise. Check the seasoning and set aside.
Place all the dressing ingredients in a bowl and whisk to combine.
Score the fat of the duck diagonally with a small sharp knife, making sure you don't cut into the meat. Season with salt and pepper. Heat a non-stick frying pan over a medium-low heat and fry the duck, fat side down in a dry pan to render as much of the fat of as you can.
As the fat accumulates, carefully pour it off into a bowl. After about 5 minutes when the fat has cooked away and has turned golden brown, increase the heat of the pan to high, flip the duck over and fry on the meat side for 1 minute. Transfer to a roasting dish. Place in the oven for about 8 minutes. You want the duck to still be pink. Remove from the oven and rest for about 5 minutes.
Place a spoonful of the aioli on the base of each plate, spreading it out a little. Arrange the orange segments, radishes and lamb's lettuce on top. Slice the duck breasts and arrange them on top. Drizzle with the orange dressing, top with the pea shoots and beetroot cress and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Duck Confit
Ingredients
4 duck legs
100 g coarse sea salt
freshly ground black pepper
1 head garlic, separated into cloves
8 sprigs fresh thyme
2 bay leaves, crumbled
700g duck or goose fat
Method
Rub the duck legs with the coarse sea salt, freshly ground black pepper, one crushed garlic clove, four sprigs of thyme and the bay leaves. Pack tightly into a ceramic dish, skin side down, then drizzle over the brandy, cover the dish with cling film and leave to marinate in the fridge for 24 hours.
Preheat the oven to 150C. Scrape the marinade off the duck pieces.
Heat the duck or goose fat in a heavy ovenproof casserole dish, then add the duck, the remaining garlic cloves and the remaining thyme. Make sure that the duck is completely submerged in the melted fat.
Transfer the dish to the oven and bake for 3½-4 hours, or until the meat is very tender when pierced with a skewer and the fat in the skin is completely rendered.
Remove from the oven and allow to cool uncovered. Strain half of the fat and bring to the boil in another pan, then pour into a clean ceramic dish large enough to hold the duck without it touching the sides. Leave to set in the fridge.
Once the duck is cool, place into the prepared ceramic dish and strain over the remainder of the melted fat and place into the fridge for 1-2 hours to set. (This can be stored in the fridge for up to one month.)
To serve, preheat the oven to 200C. Scrape off the fat from the duck legs, then place into a roasting tray. Roast in the oven for 40 minutes, or until the skin is crisp and golden-brown. Serve immediately.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Roast Duck Breast with Red Wine and Citrus
SERVES 4
Ingredients
4 duck breasts, about 150g to 200g each
rosemary sprigs or leaves
FOR THE SAUCE
1 small onion, thinly sliced
1 tablespoon olive oil
250ml dry red wine
250ml chicken stock
1 tablespoon chopped sage leaves
grated zest and juice of an orange
grated zest and juice of a lemon
1 tablespoon honey
salt and freshly ground black pepper
TO GARNISH
wedges of orange and lemon
Rocket or watercress
TO SERVE
roasted potato chunks
Method
Preheat the oven to 200° C. Score the fat of the duck with a sharp knife in a criss-cross fashion. Place in a non-stick frying pan over medium-low heat, skin-side down, to brown slowly and render the fat. Pour off the fat as it accumulates in the pan. Turn up the heat and cook the duck on the meat side for 1 minute. Remove to a roasting tray, tucking a sprig of rosemary under each breast.
To make the sauce, very gently cook the onion in the heated olive oil until softened and golden brown. Add the wine and reduce by two thirds. Add the stock and reduce by half. Remove the onion and discard. Add the sage, citrus zests, juices and honey and simmer for 5 minutes. Add a twist of black pepper and check the seasoning.
Pour the sauce over the duck and roast for 7-10 minutes. Allow to rest before serving, garnished with citrus wedges and rocket or watercress.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours