Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi. Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi. brisket - big bits of fat trimmed off•onion chopped•carrots peeled and chopped into chunks•celery chopped•bay leaves•Guinness•beef stock•tomato purée. Every Wednesday a new video - subscribe now! This amazing three star chef from Italy shows us, how he is doing his amazing creations!

Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi These cookies are set by a range of social media services that we have added to the site to enable you to share our content with your friends and networks. The duck is seared in a pan but finishes braising in the oven. The pan juices are used to make the gravy.

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, glazed braised duck breast on a signature mashed potatoes served with glazed carrots and pak choi. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It's easy, it's quick, it tastes delicious. They're nice and they look wonderful. Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi is something which I've loved my whole life.

Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi. brisket - big bits of fat trimmed off•onion chopped•carrots peeled and chopped into chunks•celery chopped•bay leaves•Guinness•beef stock•tomato purée. Every Wednesday a new video - subscribe now! This amazing three star chef from Italy shows us, how he is doing his amazing creations!

To get started with this particular recipe, we must first prepare a few components. You can have glazed braised duck breast on a signature mashed potatoes served with glazed carrots and pak choi using 26 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi:

{Take 2 of Duck Breast (Seasoned).
{Make ready of Signature Mashed Potatoes.
{Make ready 200 g of Potatoes(Peeled and Cubed).
{Get 2 of Red Chilli (Finely Chopped).
{Take 60 g of Ginger(Minced).
{Get 3 of Garlic Cloves (Minced).
{Take 1 of Red Onion(Finely Chopped).
{Make ready 15 g of Fresh Thyme (Leaves only).
{Get of Seasoning (Salt & Black Pepper).
{Make ready of Braising Ingredients.
{Prepare 1 of Chicken Stock.
{Get 250 ml of Boiled Water.
{Prepare 1 Tbsp of Worcestershire Sauce.
{Make ready 1 Tbsp of Light Soy Sauce.
{Make ready 1 Tbsp of Red Wine.
{Prepare of Glazing Ingredients.
{Take of Balsamic Vinegar.
{Prepare 1 of Fresh Orange(Juice Only).
{Get 2 Tbsp of Maple Syrup.
{Get of Others.
{Get 1 Tsp of Butter.
{Make ready 2 of Garlic Cloves.
{Prepare 2 of Large Carrots (Horizontal cut).
{Make ready 2 Sprigs of Fresh Thyme.
{Prepare 2 of Star Anise.
{Make ready 2 of Pak Choi Leaves (Sliced).

After the very fruity duck breast fillet with pineapple, orange and ginger sauce, this second dish is French inspired as it uses the trifecta of vegetables that many French dishes start with — onion. Try serving with our twice-cooked sticky duck. Dress with some sliced red chilli if you like, or if you're cooking the twice cooked sticky duck recipe, dress with the simmered stock. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly.

Instructions to make Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi:

Combine all the ingredients for the mashed potatoes. Add boiled water to the pot. (Finger tip length). Cover and cook for 20 minutes(or till desired texture consistency is achieved. And mash. Tips: add a Tsp of butter and season accordingly.
Season the duck breasts and set aside.(room temp). Melt butter on medium-high temperature for 5 minutes. Add the duck breast(skin down), garlic, star anise and sprigs of thyme and shallow fry till slightly golden brown.(5-8 minutes)..
Meanwhile combine the braising ingredients in a bowl. Add to the saucepan containing the duck; cover and simmer for 10 minutes..
Transfer the braised duck breast to a foil lined oven tray and oven cook in a preheated oven at 200’C for 25 minutes. Add the glazing ingredients to the braising stock and reduce till a stick consistency is achieved. (Tip: add little bit more maple syrup if needed)..
Half way through cooking, pour the glazing stock over the duck and return back to oven. Add the carrots and Pak Choi in the leftover glazing stock and simmer on medium low heat for 5-10 minutes..
Serving Suggestion :.

Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to You can use some of the Pak Choi as garnish. I like serving it with plain rice, drizzled with any left over. Pat dry and cook gently on a lightly oiled pan to render the fat. Meanwhile boil the marinade ingredients to a thick sauce. Cover with water and gently simmer until the potatoes are soft and sauce is spoon coating consistency.

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