Marinated Crispy Skinned Duck Breast

This is a great marinade for duck I absolutely loved all the flavours combined and it infuses with the duck so well. I boiled the left over marinade added a little extra hoisin sauce and served as a dipping sauce on the side which was gorgeous. I just served over stir-fried vegetables which for us trying to lighten up on carbs was perfect but it would also pair well with egg fried rice. If you want read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Large duck breasts
100ml Light soy sauce
100 ml Hoisin sauce (I use Blue Dragon brand.)
50ml Oyster sauce
50ml Honey
50ml Rice wine vinegar
3 Teaspoons five-spice powder

Note: As stated above I boiled the left over marinade, added a little extra hoisin sauce and served as a dipping sauce on the side it was gorgeous.

Method

1. Combine all the marinade ingredients in a bowl, trim the duck breasts and add to the bowl. Marinate over night.

2. Sear the duck breasts in a hot non-stick pan over high heat (taking care not to burn the marinade).

3. Place the duck breasts in a baking dish and roast in a pre-heated oven at 205c or until medium rare (about 8 minutes).

4. Allow the duck to stand 5 minutes before slicing and serving.

I served mine over stir fried vegetables

All photos taken by me unless otherwise stated.

Malibu Pina Colada

I have not posted a drink recipe in ages and I liked the look of this one on recipzaar. I had all the ingredients and was having family over for dinner so I thought it would make for a great afternoon cocktail. It turned out really well, the only thing I did different was I had some coconut cream I wanted to use up, so I mixed this with the fresh cream. A wonderful refreshing cocktail to remind you of the Islands. If you want to read other reviews or see other photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

60 ml Malibu rum
60 ml Pineapple juice
30 ml Cream

Method

1. Blend all ingredients together with crushed ice and pour into a tall glass.

2. For a tropical feel, garnish with a slice of pineapple and an umbrella.

All photos taken by me unless otherwise stated.