Crispy Skinned Duck Magret with Asian sauce

I love Duck, I cook it often whether a whole duck or duck breast it has such a lovely flavour and duck meat is very low in fat. Ducks have thick fatty skin a lot more than chicken or other poultry but when crisped up although naughty, it is oh so yummy. I am very fortunate as I live in Geneva very close to the French border so I can get very cheap duck magret.

You can use any duck breast for this recipe as duck magret is more expensive. Duck magret is the breast of a duck that has produced foie gras, by being force-fed unnaturally large amounts of high energy foods (mostly corn) to produce the fatty liver used to create foie gras. This tends to make the duck breasts themselves quite large, so if you are not buying magret duck make sure the breast is of good size. Duck goes well with a lot of sauces, more traditional are fruity ones like orange, fig or grape. But you can use duck in curries and stews which are great. I have posted this recipe as it is one of my son's favourites but keep checking for other duck recipes.


Marinade

2 Duck Breasts
2 Tablespoons Soy sauce
1 Tablespoon Worcestershire sauce
2 Tablespoons rice wine vinegar
2 Tablespoons hoisin sauce
3 Tablespoons honey
2 Cloves Garlic, crushed
11/2 Teaspoons fresh Ginger,grated
1/4 Teaspoon 5 Spice

Sauce

Reserved Marinade
2 Tablespoons hoisin (extra)
1 Tablespoon honey (extra)
1 Teaspoon cornflour


Method

1. Combine all marinade ingredients and add duck, marinate several hours or overnight.

2. Remove duck from marinade and prick skin all over, reserve marinade for later use.
Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in pre-heated oven 190c for
25 Min's. Let rest for 5 Min's after cooking.

3. While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.


Serve duck with either rice timbales or vegetables and noodles I made both so you could see what it looks like.

Serves 2

Rice Timbale Recipe

1/2 Cup white rice
20g butter
3-4 mushrooms, chopped into small pieces
1/2 small red pepper, chopped fine
2 Teaspoons fresh coriander, finely chopped
1 Tablespoon fresh chives, chopped

1. Boil some water in a pan, add rice and boil until tender.

2. Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.

3. Butter the inside of two moulds and press rice mixture into them, leave them for 5 Min's before turning out. You can also make these ahead of time and just reheat in the microwave before serving.



Vegetable Noodle Recipe

Olive oil
1 Large carrot, chopped into strips
100g Snow peas, chopped
100g Egg noodles
1 Clove garlic, crushed
1 Teaspoon fresh ginger, grated
3 Teaspoons soy sauce
11/2 Tablespoons hoisin sauce
2 Tablespoon of water


1. Cook noodles in a pan of boiling water until tender, drain and set aside.

2. Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.

3. Add noodles and stir until heated through.


Photo's taken by me unless otherwise stated