I have 2 duck breasts for tomorrow night... what shall I do with them?

[meltedmarsbars]

WWYD?

Here's one idea that looks nice & relatively healthy. And this looks nice too.

Or you could do a salad-type thing such as this.

Mmmmm... I love duck breast, you can do loads of things with it, to be honest. Plainest: just grill in a very hot oven & eat with roast potatoes.

Oohh - my dh sometimes does them like peppered steak. Completly delicious.

I often do a stir-fry. Take the skin off, and slice diagonally. Nice with oyster or hoisin sauce, pak choi and noodles.

Red Thai curry? Coconut milk, fish sauce, red curry paste, pineapple. Serve with rice. Prawn crackers and a nice white to start naturally.

I didn't have any 5-spice, so I did something a bit like the cherry-sauce thing, but with a dollop of redcurrant jelly and a slosh of wine, because that's what I had.

I resounding success, all eaten up by dc's aged 10 and 11, licking their plates (the highest accolade a cook can receive!)

thanks all!

For new year with did the 5 spice recepe link www.bbc.co.uk/food/recipes/fivespiceduckbreasts_90212

Take the skin off? No not me the crispy skin is wonderful. You want it slightly pink.

Serve with noodles.

It was perfect.

Bacon, don't get me wrong, I love a bit of crispy skin! Just a token attempt at being "healthy". Saying that, had a load of lovely crackling at the weekend .

Gordon Ramsey does a really good duck with sour cherry sause, served with mash and stirfried greens. It is so good, I think it can be found on the channel four website.

I like them in a salad too. Maybe with Seville orange dressing?

I am doing Duck Wellington tonight with mine.... but will definitely look at these other recipes, yum yum, as I have four more hanging in the garage to be used up in the next few weeks!!!!

PS. Please see my other thread, just started re what to do with goose....

Serve with whatever potato/veg/pasta/rice you want, but cook the duck breast so it so still nicely pink as follows:

• Heat pan with no oil or fat
• Score the skin of the duck - usually 5 times is enough
• Season with a little salt & pepper
• Place the duck breasts in the pan, skin side down for 6 minutes (move around occasionally so they don't stick)
• Meanwhile, turn on the oven to 180-200 degrees
• Turn the duck breast over in the pan for about 30 second to brown the other side
• Place the duck breasts in a oven proof dish and then in the oven for 6 minutes, skin side up
• After the 6 minutes is up, remove from the oven and cover with a lid or foil (to retain the heat) and rest for 6 minutes
• The duck breast is then ready to slice and serve.

Enjoy

I love Nigella's gingery duck salad (in Maria's second post).