Recipe of Favorite Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, glazed braised duck breast on a signature mashed potatoes served with glazed carrots and pak choi. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi is something which I have loved my entire life.

Great recipe for Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi. Suitable for a cold winter night. Note: Used Shiraz Merlot Red Wine Soak the carrot sticks in a boiled. Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock.

To get started with this recipe, we must first prepare a few ingredients. You can have glazed braised duck breast on a signature mashed potatoes served with glazed carrots and pak choi using 26 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi:

1. Make ready 2 Duck Breast (Seasoned)
2. Get Signature Mashed Potatoes
3. Take 200 g Potatoes(Peeled and Cubed)
4. Take 2 Red Chilli (Finely Chopped)
5. Take 60 g Ginger(Minced)
6. Get 3 Garlic Cloves (Minced)
7. Get 1 Red Onion(Finely Chopped)
8. Get 15 g Fresh Thyme (Leaves only)
9. Prepare Seasoning (Salt & Black Pepper)
10. Get Braising Ingredients
11. Get 1 Chicken Stock
12. Make ready 250 ml Boiled Water
13. Make ready 1 Tbsp Worcestershire Sauce
14. Take 1 Tbsp Light Soy Sauce
15. Get 1 Tbsp Red Wine
16. Take Glazing Ingredients
17. Make ready Balsamic Vinegar
18. Prepare 1 Fresh Orange(Juice Only)
19. Prepare 2 Tbsp Maple Syrup
20. Make ready Others
21. Prepare 1 Tsp Butter
22. Take 2 Garlic Cloves
23. Prepare 2 Large Carrots (Horizontal cut)
24. Get 2 Sprigs Fresh Thyme
25. Take 2 Star Anise
26. Make ready 2 Pak Choi Leaves (Sliced)

Place a piece of parchment paper cut to the size of skillet over carrots; bring to a simmer. Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.

Instructions to make Glazed Braised Duck Breast on a Signature Mashed Potatoes served with Glazed Carrots and Pak Choi:

1. Combine all the ingredients for the mashed potatoes. Add boiled water to the pot. (Finger tip length). Cover and cook for 20 minutes(or till desired texture consistency is achieved. And mash. Tips: add a Tsp of butter and season accordingly
2. Season the duck breasts and set aside.(room temp). Melt butter on medium-high temperature for 5 minutes. Add the duck breast(skin down), garlic, star anise and sprigs of thyme and shallow fry till slightly golden brown.(5-8 minutes).
3. Meanwhile combine the braising ingredients in a bowl. Add to the saucepan containing the duck; cover and simmer for 10 minutes.
4. Transfer the braised duck breast to a foil lined oven tray and oven cook in a preheated oven at 200’C for 25 minutes. Add the glazing ingredients to the braising stock and reduce till a stick consistency is achieved. (Tip: add little bit more maple syrup if needed).
5. Half way through cooking, pour the glazing stock over the duck and return back to oven. Add the carrots and Pak Choi in the leftover glazing stock and simmer on medium low heat for 5-10 minutes.
6. Serving Suggestion :

Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside. Transfer them to a plate and cover them with foil so they retain their warmth. Pour off the rendered duck fat and turn the heat up to medium. Place the duck breast halves in a shallow nonreactive bowl.

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