- TM 31
Ingredients
- 1 cm piece fresh ginger, peeled
- 1 garlic clove
- ½ - 1 long red chilli, deseeded if preferred (optional)
- 2 duck breasts, skin on
- 2 tsp Five Spice Powder
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- 500 g water
- 2 tsp vegetable or meat stock paste (see Everyday Cookbook)
- 2 tbsp soy sauce
- 100 g Asian greens, cut into pieces
- 50 g Brocollini, cut into thirds
- 2 tbsp honey
- 2 tsp sesame oil
- 4 fresh mushrooms, sliced
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place ginger, garlic and chilli (if using) into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
Score duck skin in a criss-cross pattern then rub with five spice powder, season and place into Varoma dish skin side down. Place water, stock and 1 tbsp soy sauce into mixing bowl. Place Varoma into position and steam 9 min/Varoma/speed 1.
Place greens and broccolini onto Varoma tray, insert Varoma tray and steam 6 min/Varoma/speed 1. Transfer greens and broccolini into ThermoServer. Transfer stock into a bowl and set aside. Pat duck dry with paper towel.
Heat a small frying pan over high heat without oil. Place duck breast skin side down into hot pan and press to flatten. Reduce heat to medium and cook 2–4 minutes or until skin is very crispy and most of the fat is cooked out. Turn duck over and cook for further 1–2 minutes. Transfer skin side up into ThermoServer to rest.
Drain ¾ of the fat from the frying pan, leave ¼ in the pan to create a reduction. Return pan to high heat and de-glaze with honey, 80 g reserved stock and 1 tbsp soy sauce. Reduce for a few minutes then set aside.
Place sesame oil and reserved garlic-ginger mix into mixing bowl and heat 1 min/100°C/speed 1.
Add mushrooms and cook 5 min/100°C/
"Counter-clockwise operation" /speed 1.Add greens and broccolini and combine 10 sec/
"Counter-clockwise operation" /speed 2. Transfer into simmering basket to drain.Thinly slice duck breast diagonally and serve with vegetables, drizzled with reserved glaze.
Tip
This recipe is taken from our cookbook, Cooking for me and you. Visit bit.ly/CFMYcookbook to purchase your copy for more delicious recipes suitable for one and two people.
Substitute soy sauce with tamari for a gluten free option.
If you are cooking for one, cook both duck breasts and use leftovers in soup, noodles or salad.
Any uncooked duck breast can also be stored in the refrigerator and used as a substitute for Pork San Choy Bau on page 27 of Cooking for Me and You.
Thermomix Model
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Recipe is created forTM 31
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Comments
Absolutely delicious, only used 1 teaspoon five spice powder. Will add a bit more green veg next time. My husband loved it.
Great receipe
Never cooked duck before. Would cook it again. It was easy to follow
What a perfect meal! Duck was cooked to perfection. The combination of tastes just incredible!
Emma_M:
Hi Emma
Sorry we didn't get to this before your dinner party. For future reference, with this recipe if you are only increasing by 1 portion then you shouldn't need to change the cooking times, they can stay the same.
Kind Regards
Thermomix Head Office
Hey guys
I've made this a few times, usually with pretty amazing results, but I'm wanting to make it for three people tonight. How do you adjust the cooking times with the duck if you're increasing quantity?
Thanks in advance
Emma
Yum! Can’t believe was able to cook a duck dish!
Just made this for dinner - yum!! Will definitely be making again. First time I have cooked duck and it was beautiful and tender, and the reduction sauce was superb
Made this last night so good, thank you Thermomix
OMG... That was delicious, thanks very much. I cooked the duck breast a little longer than recommended. Beautiful flavour
Sadly this one didn't work out for me. the spice/sauce/ flavour combination was lovely however the duck was tough and the veggies over done. In saying that it's the first time I've cooked duck so I'm a total novice.
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