Slash the fat on the duck breast and then sear it on both sides ... Add the butter and redcurrants and reduce the sauce for a couple of minutes. Remove the duck from the oven to rest, then slice ...

Season the duck breasts well with salt ... Slice the rested dusk breasts on the diagonal and add to the pan to cook through in the sauce. Throw in the sliced green spring onion tops and allow ...

The sauce should be balanced in sweet, salt and spice. Soak rice in water for a while. Boil two cups of water with brown onion. Add rice and cook by absorption method. De mould pilaf in the center of ...

Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums then cut the flesh into small dice.

my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease. Going with the duck theme, you can’t go past duck-fat chips ...

Bring to the boil and cook for 5 minutes and then mash with fork, bring to the boil again and cook to a sauce consistency. For the duck Steam two duck breasts in a conventional steamer for 8 minutes.

Slice the breasts. Spoon the apple purée on to 4 plates with the legs and slices of breast on top. Drop 20-25g thawed frozen blackberries into the sauce and spoon around the duck.

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

sauce - and pancakes. Traditionally it takes two days to make (the duck needs to hang to dry) but as much as I love tradition, sometimes I prefer simplicity. I have used duck breast rather than ...