Recipe of Award-winning Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF

Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vickys duck breast with whisky & passionfruit sauce df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a 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 popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it's quick, it tastes delicious. Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys duck breast with whisky & passionfruit sauce df ef sf nf using 13 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Duck Breast with Whisky & Passionfruit Sauce DF EF SF NF:

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

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.

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