Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys duck breast with whisky & passionfruit sauce df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is something that I’ve loved my entire life. They are fine and they look wonderful.

Flambée to burn off the alcohol. Bring to a boil and reduce by half. Meanwhile, use a sharp knife to score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat.

To begin with this particular recipe, we must prepare a few ingredients. 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 ingredients needed to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:

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

The Best Duck Breast Recipes on Yummly Dried Duck Breast, Duck Breast With Raspberry Coulis, Duck Breast With Apples. Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. I often wonder we don't cook more of it at home.

Steps 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

Duck breast is one of my favorite dishes to order at restaurants. The crispy skin hides a rich, rosy interior that rivals some of the best steaks. These seared duck breasts glistening with a whiskey-infused raspberry glaze look impressive, but they are very quick to make. Roasted Duck Breast with Spiced Whisky Sauce and Pont-Neuf Potatoes Duck liver parfait with smoked duck breast.

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