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Barbequed Duck Breast with Mango and Black Bean Sauce
1 tb Tomato ketchup
100 ml White wine vinegar; (4fl oz)
150 ml Olive oil; (5fl oz)
150 ml White wine; (5fl oz)
A handful of coriander stalks; chopped
4 175 g; (9oz) duck breasts
100 ml Hoi sin sauce; (4fl oz)
50 g Drained; fermented black beans (2oz)
200 ml Red wine; (7fl oz)
200 ml Chicken stock; (7fl oz)
250 g Rice noodles; (9oz)
1 tb Sesame oil
1 bn Fresh sage leaves
1 Red and 1 green chilli
1/2 tb Coriander seeds
2 Limes; juice of
1 Mango; peeled and diced
Mix the ketchup, vinegar and wine in a saucepan and whisk in the olive oil. Place over a high heat. Bring to a boil then stir in the coriander. Take off the heat.
Once the marinade is cold, place the duck breasts in a bowl and pour in the marinade. Cover and leave in the refrigerator to marinate for between 2 and 24 hours.
Mix the hoi sin and black beans in a bowl and set aside. Bring the wine and stock to the boil in a pan and simmer for 15-20 minutes until it has a coating consistency. Remove from the heat, stir in the black bean mixture and set aside.
Preheat the oven to 200øC/400øF/gas mark 6. Heat a griddle pan until hot. Transfer the duck breasts to the griddle pan and cook for 2 minutes on both sides. Remove from the heat, place in a warmed baking tray skin side down and roast in the oven for 5-7 minutes. Remove from the oven and leave for 2-3 minutes, then cut each breast in half.
Blanche the noodles for 1 minute, then plunge into cold water. Drain thoroughly and set aside. Heat the sesame oil in a wok over a high heat, then add the noodles, half the sage leaves and chillies, and all of the coriander seeds lime juice. Stirfry for 1-2 minutes.
Divide the mixture into 4 portions on serving plates. Stir the remaining chillies and sage leaves with the mango into the sauce. Put the duck halves on the noodles. Pour over the sauce and serve.
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