Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi

Name: Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi
Total time: 3000 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 Duck Breast (Seasoned); 200 g Potatoes(Peeled and Cubed); 2 Red Chilli (Finely Chopped); 60 g Ginger(Minced); 3 Garlic Cloves (Minced); 1 Red Onion(Finely Chopped); 15 g Fresh Thyme (Leaves only); Seasoning (Salt & Black Pepper); 1 Chicken Stock; 250 ml Boiled Water; 1 Tbsp Worcestershire Sauce; 1 Tbsp Light Soy Sauce; 1 Tbsp Red Wine; Balsamic Vinegar; 1 Fresh Orange(Juice Only); 2 Tbsp Maple Syrup; 1 Tsp Butter; 2 Garlic Cloves; 2 Large Carrots (Horizontal cut); 2 Sprigs Fresh Thyme; 2 Star Anise; 2 Pak Choi Leaves (Sliced)

chefmrstorm @chefmrstorm

Kent United Kingdom

A banger of dish. Soothing and soul warming. Suitable for a cold winter night.

Quite very “Duck-tastic.

Note:

Used Shiraz Merlot Red Wine

Soak the carrot sticks in a boiled salty water before cooking

Save a small jug of the braising stock. To be used in pour over the dish.

A banger of dish. Soothing and soul warming. Suitable for a cold winter night.

Quite very “Duck-tastic.

Note:

Used Shiraz Merlot Red Wine

Soak the carrot sticks in a boiled salty water before cooking

Save a small jug of the braising stock. To be used in pour over the dish.

chefmrstorm @chefmrstorm

Kent United Kingdom

A banger of dish. Soothing and soul warming. Suitable for a cold winter night.

Quite very “Duck-tastic.

Note:

Used Shiraz Merlot Red Wine

Soak the carrot sticks in a boiled salty water before cooking

Save a small jug of the braising stock. To be used in pour over the dish.

A banger of dish. Soothing and soul warming. Suitable for a cold winter night.

Quite very “Duck-tastic.

Note:

Used Shiraz Merlot Red Wine

Soak the carrot sticks in a boiled salty water before cooking

Save a small jug of the braising stock. To be used in pour over the dish.

Saved

Ingredients

45-50 minutes

2 servings

2Duck Breast (Seasoned)
Signature Mashed Potatoes
200 gPotatoes(Peeled and Cubed)
2Red Chilli (Finely Chopped)
60 gGinger(Minced)
3Garlic Cloves (Minced)
1Red Onion(Finely Chopped)
15 gFresh Thyme (Leaves only)
Seasoning (Salt & Black Pepper)
Braising Ingredients
1Chicken Stock
250 mlBoiled Water
1 TbspWorcestershire Sauce
1 TbspLight Soy Sauce
1 TbspRed Wine
Glazing Ingredients
Balsamic Vinegar
1Fresh Orange(Juice Only)
2 TbspMaple Syrup
Others
1 TspButter
2Garlic Cloves
2Large Carrots (Horizontal cut)
2 SprigsFresh Thyme
2Star Anise
2Pak Choi Leaves (Sliced)

Saved

Steps

45-50 minutes

1

Combine all the ingredients for the mashed potatoes. Add boiled water to the pot. (Finger tip length). Cover and cook for 20 minutes(or till desired texture consistency is achieved. And mash. Tips: add a Tsp of butter and season accordingly
2

Season the duck breasts and set aside.(room temp). Melt butter on medium-high temperature for 5 minutes. Add the duck breast(skin down), garlic, star anise and sprigs of thyme and shallow fry till slightly golden brown.(5-8 minutes).
3

Meanwhile combine the braising ingredients in a bowl. Add to the saucepan containing the duck; cover and simmer for 10 minutes.
4

Transfer the braised duck breast to a foil lined oven tray and oven cook in a preheated oven at 200’C for 25 minutes. Add the glazing ingredients to the braising stock and reduce till a stick consistency is achieved. (Tip: add little bit more maple syrup if needed).
5

Half way through cooking, pour the glazing stock over the duck and return back to oven. Add the carrots and Pak Choi in the leftover glazing stock and simmer on medium low heat for 5-10 minutes.
6

Serving Suggestion :