Duck Breasts With Fresh Plum Ginger Glaze And Tomatillo Relish Recipes

Steps:

• Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
• Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Steps:

• Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
• Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
• Combine all ingredients in a small bowl.
• Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

Steps:

• For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
• Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
• When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
• To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

Steps:

• Preheat oven to 450 degrees. Arrange plums, cut side down, in a baking dish. Season with salt, pepper, and sugar, if desired; set aside. Score skin of duck breasts in a crosshatch pattern, about 1 1/2 inches apart. Season with salt and pepper.
• Place breasts skin-side down in a cold medium skillet. Place over medium-high heat until most of the fat has rendered and the skin is dark golden brown, 5 to 8 minutes. Pour off fat, and turn duck breasts, meat-side down.
• Place duck and plums in oven. Roast until meat thermometer inserted into the thickest part of the duck registers 125 degrees, about 10 minutes. Remove duck and plums from oven. Remove duck from skillet, and cover to keep warm. Let rest for 10 minutes.
• Slice each breast half into 12 thin slices. Place 6 slices on each plate. Garnish each plate with 2 plum halves. Drizzle with any accumulated juices from the bottom of the baking dish.

Steps:

• Heat fat in skillet. Add shallots and ginger and cook over medium heat until they have softened. Stir in marinade; cook a few seconds longer.
• Stir in stock and wine, cook, stirring, until mixture is reduced to about half a cup and has thickened slightly.
• Season to taste with salt and pepper and spoon over the duck breasts to moisten them.