Hello how are you?
Would you like make a special Christmas dish this year?
Japanese and Christmas flavours meet with some delicious duck!
Fabulous crispy skinned, panfried duck with a cheery 🥳, sorry, cherry puree.
What you need:
Duck Breast: you can buy at Coles or the butcher.
Frozen pitted cherries: Coles or Woolworth, you can use fresh cherries of course.
All spice
Dried Thyme
Honey
Soy sauce
Sake
Butter
Ginger (tube or Jar) you can use fresh one.
Garlic (tube or jar) – I buy garlic at vegetable shops and using blender mince it then put airtight container in the fridge.
Using just the breast is easier than using a whole duck. The cherry puree tastes like Christmas and matches well with the sweet ginger and soy sauce.
Pan-fried Duck with a ginger glaze and soy sweet sauce on cherry puree
Equipment
- Blender or mixer
Ingredients
Cherry puree
- 140 g Frozen pitted cherry
- ½ each Onion
- ½ tsp Garlic minced
- ¼ tsp All spice
- ¼ tsp Dried thyme
- 1 tbsp Balsamic vinegar
- 1 tbsp Honey
- 1 tbsp Olive oil
- ½ tsp Salt
- ⅛ tsp pepper
DUCK
- 2 each breast duck
- Salt and papper For duck
- 20 g Butter
- 1 tsp Grated ginger
- 1 tbsp Honey
- 1 tbsp Sake
- 2 tbsp Soy sauce
- 1 tbsp Olive oil
Instructions
- Preheat your oven to 180 ℃ (356℉).
Making the cherry sauce
- Slice the onion.
- Put 1 tbsp of oil into a pan and turn heat to mid.
- Add the onion and stir it.
- Add garlic.
- Add all spice, dried thyme, then stir.
- Add the cherries and turn heat down to low.
- Add balsamic vinegar, honey, salt, and pepper.
- Cook until the cherries are soft then turn off the heat.
- Blend well using a hand mixer or blender.
- Pour the cherry puree into a bowl and set aside.
Cook the duck
- Sprinkle salt and pepper on both sides of the duck.
- Put olive oil in a frypan and turn heat to mid.
- Put the duck of skin-side down on the frypan and cook until golden.
- While cooking the skin side, wipe excess oil with kitchen paper.
- Once the skin side is a golden colour, turn over and cook the other side for 2-3mins.
- Turn off heat and put the duck on a tray covered with baking paper.
- Baking the duck for 10mins in the oven.
- In the meanwhile, using same the frypan (don’t need wash the frypan), turn heat to mid.
- Melt 20g of butter.
- Add ginger, honey, soy sauce, and sake to the frypan, mix well, then turn off heat.
- After 10mins, remove the duck from the oven. Put it back in the frypan with the sauce over a mid-heat.
- Coat the duck with the sauce.
- Turn off the heat and slice the duck.
- Put the cherry puree on a plate and add the sliced duck.
- Dress the duck slices with the ginger and soy graze. (For garnish I used lettuce or ribbon of zucchini)
Video
Would you like another Christmas dish?
