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Duck Breast   Serves: 2 

  • 2 duck breast fillets

  • 1 pinch salt

  • 1 pinch cayenne pepper

  • 1 pinch freshly ground black pepper

  • 125ml chicken stock

  • 2 tablespoons honey
  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine

  • 1 tablespoon grated fresh root ginger

  • 1 teaspoon tomato puree

  • 1 pinch chilli powder

  • 1 teaspoon lime juice

 

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Simple Stock Recipe
  • 4 pounds chicken leg quarters, cut in half

  • 1 small carrot, peeled and cut into 2-inch pieces

  • 1 small stalk celery, cut into 2-inch pieces

  • 1 small onion, root end trimmed, peeled and cut into eighths

  • 6 sprigs fresh parsley

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • 1 clove garlic, crushed and peeled

  • 20 whole peppercorns

  • 20 cups water


Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  • Preheat oven to 200 C 
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne and black pepper.
  • Preheat an ovenproof frying pan over medium-high heat. Lay the breasts in the pan skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the pan. Turn the breasts over and cook for 1 minute.
  • Place the pan into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 70 C for well done, or until the breasts reach desired doneness.
  • Remove the duck breasts from the frying pan and cover with aluminium foil. Set aside to rest. Pour off excess fat from the frying pan. Place the stock, soy sauce, rice wine, ginger, tomato puree, chilli powder and lime juice in the frying pan. Whisk the sauce over high heat, bring to the boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.
  • Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises to the surface. Simmer for 4 hours.

  • Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.

  • If not using immediately, cool the stock quickly by placing the bowl into a larger bowl of ice water. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.

  • Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container 

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