Pan Seared Duck Breast with Asian Greens, Sweet & Sour Vegetables & Duck Rillette
Ingredients (2 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | pc | Duck breast, scored |
| 10.00 | g | KNORR Sweet & Sour Chicken |
| 100.00 | g | Onions |
| 100.00 | g | Assorted Peppers |
| 100.00 | g | Carrots |
| Asian Leaves 200g | ||
| 100.00 | g | KNORR Sweet 'n Sour Sauce Sauce 6 x 2L |
| Duck Off Cuts 50g | ||
| 2.00 | g | ROBERTSONS Thyme 6 x 250g |
| 2.00 | g | Garlic |
| 10.00 | ml | Brandy |
| 10.00 | ml | KNORR Tikka Sauce 6x2L |
| 10.00 | ml | MEADOWLAND Classique 10 x 1L |
Preparation
1.Score the skin of the duck breasts and rub them with the Knorr Sweet & Sour Meal Mix powder. Sear the breasts skin side down for 5 minutes to render off the fat then turn and cook for a further 4 minutes until tender but cooked through.
2.Saute off the vegetables and add the Knorr Sweet & Sour Sauce. Place the salad leaves in a bowl and mix the vegetables through and set aside.
3.Chop up the duck trimmings finely and fry with the garlic and thyme. Add the brandy and flambé then add the Knorr Tikka Sauce and remove from the pan.
4.Place the cooked duck mixture in a hand blender and blend with the Meadowland Classique until smooth.
5. Serve the duck breasts thinly sliced and top with the rillette.
CHEFS TIP: It is important to fry the breasts skin side down to ensure the fat is rendered down. This will ensure a perfectly cooked quality end result.
