Product(s):
FRENCH DUCK BREASTS SKIN-ON BONELESS FILLET (2 PIECES) | NEW
EUROPEAN ORGANIC GARDEN PEAS (400G)
Preparation Time: 10 mins / Cook: 30 mins / Serving: 2
Ingredients:
1 x FRENCH DUCK BREASTS SKIN-ON BONELESS FILLET (2 PIECES) | NEW
300 g new potatoes
1 bunch of asparagus , (350g)
200 g EUROPEAN ORGANIC GARDEN PEAS (400G)
1 fresh red chilli
½ a bunch of fresh mint , (15g)
1 lemon
extra virgin olive oil
Method:
1. Cook the potatoes, halving any larger ones, in a pan of boiling salted water for 20 minutes, or until tender.
2. Score the skin of the duck breast at 2cm intervals, then season with sea salt & black pepper.
3. Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered & the skin is golden and crispy.
4. Turn the duck over & cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
5. Snap the woody ends off the asparagus & add the spears to the potato pan for the last 5 minutes, adding the peas for the last 2 minutes, then drain it all & leave to stream dry.
6. Finely chop the chilli & mint leaves & place in a large bowl. Finely grate in the lemon zest & squeeze in half the juice, add 1 tablespoon of extra virgin olive oil, mix together & season to taste.
7. Halve the asparagus spears, then tip all the warm vegetables into the dressing & mix well. Divide between your plates, then slice the duck & arrange over the top.
HOW TO PREPARE PAN FRIED DUCK BREAST WITH SPRING VEGETABLES?
準備時間：
10分鐘
烹調時間：
30分鐘
總耗時：
40分鐘
供食用：
2人份
材料：
- 1 x FRENCH DUCK BREASTS SKIN-ON BONELESS FILLET (2 PIECES) | NEW
- 300 g new potatoes
- 1 bunch of asparagus , (350g)
- 200 g EUROPEAN ORGANIC GARDEN PEAS (400G)
- 1 fresh red chilli
- ½ a bunch of fresh mint , (15g)
- 1 lemon
- extra virgin olive oil
製作說明：
- Cook the potatoes, halving any larger ones, in a pan of boiling salted water for 20 minutes, or until tender.
- Score the skin of the duck breast at 2cm intervals, then season with sea salt & black pepper.
- Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered & the skin is golden and crispy.
- Turn the duck over & cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
- Snap the woody ends off the asparagus & add the spears to the potato pan for the last 5 minutes, adding the peas for the last 2 minutes, then drain it all & leave to stream dry.
- Finely chop the chilli & mint leaves & place in a large bowl. Finely grate in the lemon zest & squeeze in half the juice, add 1 tablespoon of extra virgin olive oil, mix together & season to taste.
- Halve the asparagus spears, then tip all the warm vegetables into the dressing & mix well. Divide between your plates, then slice the duck & arrange over the top.
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.