Herbies Spices Recipes
Master Stock Duck
Description
The heart of this fabulous dish is the Master stock, which is made using Herbie's Master Stock Infusion Ball. The stock can be made in advance and kept refrigerated until needed.
Ingredients
At a glance
Miscellaneous
Serves
4
4 duck breasts (approx 500g), boneless, skin on
250mL Master stock made using Herbie’s Spices Master Stock Spices (Infusion Ball)
1 tablespoon canola oil
1 teaspoon cornflour
shallots and Herbie’s Spices Toasted Sesame Seeds to garnish
Methods/steps
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Marinate 4 x boneless duck breasts, skin on, (approx 500g) in 250mL Master Stock overnight (see pack for instructions).
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Drain duck breasts, transferring marinade to small saucepan.
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Preheat oven to 200ºC.
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Heat 1 tablespoon canola oil in a nonstick frypan and sear breasts, skin side down 2 minutes, until coloured and caramelised.
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Turn over, reduce heat to moderate, and cook underside 4 minutes.
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Remove from pan, and place in oven, skin side up, on ovenproof plate for 8 minutes.
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Remove and cover with foil to rest.
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Meanwhile, heat marinade in saucepan to simmering point, & skim if necessary.
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Blend 1 teaspoon cornflour with 1 tablespoon cold water, and stir into to simmering masterstock. Keep on medium heat, stirring until thickened.
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Slice duck breasts on diagonal, arrange over noodles or rice, pour sauce over, and garnish with sliced shallots and toasted sesame seeds.
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