Tag

duck breast

  • Blog

    Teriyaki Duck Donburi

    6 May 2020 - By 

    Improved duck cooking from this recipe.  Instead of a high heat to render the duck fat, I used a low one for an extended period, probably 10 or 15 minutes, and only when the skin was crispy and golden and the fat was clearly rendered did I flip it and finish the meat side for the 5 minutes. Teriyaki is simple and delicious. Loved this. Teriyaki from https://www.justonecookbook.com/teriyaki-sauce/ Donburi ideas from https://www.gousto.co.uk/cookbook/chicken-recipes/pulled-chicken-teriyaki-donburi-bowl

  • Blog

    Duck Breast with Seedlip Marinade and Chunky Crisps

    19 April 2020 - By 

    Lovely treatment of the duck, the timings of get the fat nice and rendered then flip it and cook for another 5 or more minutes, depending on size and how you like it, were spot on.  Very pleasant marinade, though a hint too sweet perhaps, I would half the sugar next time.  Seedlip was used instead of gin, as specced in the recipe, and if poured in at the end of cooking and thickened up it makes a great sauce. The crisps were nice and flavoursome, but a little too hard, with only the fatter, softer chunks coming out really…