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duck – Hip Hop Cookbook http://hiphopcookbook.com/recipes Recipes Wed, 06 Aug 2008 03:35:13 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Duck Breasts with Cherries http://hiphopcookbook.com/recipes/meat/duck-breasts-with-cherries/ http://hiphopcookbook.com/recipes/meat/duck-breasts-with-cherries/#respond Wed, 06 Aug 2008 03:35:13 +0000 http://hiphopcookbook.com/food/meat/duck-breasts-with-cherries/ Continue reading Duck Breasts with Cherries]]>
  • 1 tbsp balsamic vinegar
  • 1/2 tsp sugar
  • 1  cup chicken stock
  • 1/4 tsp dried chili flakes
  • 8 fresh cherries, pitted
  • 1 tbsp butter
  • sea salt and cracked pepper
  • 2 duck breasts
    1. Score the duck skin with a criss cross pattern.  Season on both sides with salt and pepper.
    2. Place breasts skin side down in a hot skillet and cook until fat is rendered.  Turn and briefly cook on the other side.
    3. Remove duck to rest and discard fat from the pan.
    4. Deglaze the pan with the stock and scrape at the pan well.  Add the vinegar and the sugar and then add the chili flakes.  Let reduce for 5 minutes on high heat.
    5. Add cherries and simmer 3 minutes.
    6. Add the butter.
    7. Serve the duck with the sauce.
    ]]>     http://hiphopcookbook.com/recipes/meat/duck-breasts-with-cherries/feed/ 0     Asian Spiced Duck Breasts http://hiphopcookbook.com/recipes/meat/asian-spiced-duck-breasts/ http://hiphopcookbook.com/recipes/meat/asian-spiced-duck-breasts/#respond Wed, 27 Dec 2006 22:30:36 +0000 http://hiphopcookbook.com/food/meat/asian-spiced-duck-breasts/ Continue reading Asian Spiced Duck Breasts]]>
  • 1 tsp paprika
  • ½ tsp dry mustard
  • sea salt
  • cracked pepper
  • 1/4 tsp Chinese 5 spice
  • A pinch of allspice
  • 1/2 tsp ground ginger
  • ¼ tsp cayenne
  • 1 tbsp peanut oil
  • 1” minced ginger
  • 3 crushed garlic cloves
  • 2 tsp sambal oelek
  • ¼ cup honey
  • 2 tbsp soy sauce
  • 2 skin on boneless duck breasts

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    1. Combine the paprika, mustard, 5 spice, allspice, ginger, and cayenne. 
    2. Heat the oil in a small saucepan on medium high heat.  Saute the ginger and the garlic for about 5 minutes.  Add the sambal oelek and cook stirring for 1 minute. 
    3. Whisk in the honey, and the soy sauce and simmer 1 minute.  Cool to room temperature.  Stir in the spice mixture.  Heat a frying pan to medium. 
    4. Score the skin of the duck breast, in a crisscross pattern, without cutting through the flesh.  Season with salt and pepper.Put the breasts skin side down in the pan for 6 to 8 minutes, until the skin begins to crisp.  Turn the breasts,and cook 2 to 3 minutes longer.
    5. Remove from the heat and brush with the reserved glaze.  Let rest 5 minutes.  Serve.
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