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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Other Recipesarrow Thai Glazed Breast of Duck
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Thai Glazed Breast of Duck
Created by admin, Monday, 29 November 1999
Description
A wonderful duck recipe from Nik Turner, the Salisbury tavern, London.

Ingredients
At a glance
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Methods/steps

Ingredients

4 7 oz / 20g duck breasts

4 small pak choi

2 large baking potatoes

2 shallots

1 pinch saffron

2 oz / 50g fresh ginger

3/4 pint / 400ml veal stock

2 tbsp oyster sauce

1 tsp ground ginger

1 tsp chinese 5 spice

1 tsp szechuan pepper

1 tsp roasted crushed coriander seeds

1 red chilli

1 lotus root

salt and pepper

Notes

200 deg C, 400 deg F, gas mark 6
Thai Glazed Breast of Duck

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 0 Mins

Trim the excess fat off the duck breast and score the skin.

Blanch the pak choi and dice the potatoes into 1.5 cm (1/2 inch) cubes. Cook in saffron and salted water making sure they keep firm.

Peel and cut the ginger into julienne slices and add to the veal jus and reduce until thickened.

Put the honey into a pan with the coriander seeds, Chinese 5 spice, ground ginger, szechuan pepper and deseeded chilli. Bring to the boil and allow to stand.

Seal the duck breasts and cook in the oven skin side down for 4 minutes at 400 deg C.

Turn the duck and glaze with the honey reduction.

Rest for 4 minutes and slcie into 4 pieces.

Slice the shallots into rings and heat in the oyster sauce. Add the pakchoi and potatoes.

Arrange side by side on a plate, place the duck on top and spoon the sauce around.

Garnish with lotus root crisps.

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