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

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF estimated approx 25 mins.

To get started with this recipe, we must first prepare a few components. You can have Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF using 13 ingredients and 16 steps. Here is how you cook it.

The sauce pairs so well with the duck in this dish, I really hope you try it!

Ingredients and spices that need to be Take to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:

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

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

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

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So that's going to wrap it up with this special food Step-by-Step Guide to Prepare Any-night-of-the-week Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!