Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi
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.
Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi
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.
Cooking Instructions
- 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 :
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