Balsamic Duck & Aubergine on Rice

A wonderful sweet and sour sauce works well with the duck and aubergine.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Cook: 20 min

Ingredients

Duck breast fillet 1
Aubergine 1/2
Cooked rice as required
Sauce:
Red wine 3 tbsp
Balsamic vinegar 1 tbsp
Soy sauce 1 tbsp
Honey 1.5 tsp
Chicken stock 3 tbsp

Method

1
Cut the aubergine into 5mm half moons and soak in salted water.
2
Sprinkle salt on the duck and keep aside for 10 minutes.
3
Put the duck skin side down in a frying pan (no oil) and fry until brown. Turn over and brown on the other side. Remove to a plate.
4
Add the aubergines to the pan with the duck fat and season with salt & pepper and fry. Remove to a plate.
5
Return the duck to the pan and add all the sauce ingredients. Reduce the sauce whilst basting the duck.
6
The duck is cooked when it springs to the touch. Remove it and allow to rest. Continue reducing the sauce until thick and sticky.
7
Put the cooked rice in a bowl and top with alternate slices of duck and aubergine. Pour over the sauce and serve.

Tips & Note

●Don't overcook the duck. When you remove it from the pan, wrap it in foil and keep to rest for 5-10 minutes. It will continue cooking with residual heat until nice and pink.

Balsamic Duck & Aubergine on Rice

A wonderful sweet and sour sauce works well with the duck and aubergine.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Cook: 20 min

Ingredients

Duck breast fillet 1
Aubergine 1/2
Cooked rice as required
Sauce:
Red wine 3 tbsp
Balsamic vinegar 1 tbsp
Soy sauce 1 tbsp
Honey 1.5 tsp
Chicken stock 3 tbsp

Balsamic Duck & Aubergine on Rice

Recipe ID :1475 Posted on 18 DEC 2015

Serves 2

Cook 20min
views 1,600
printed 30

saved 0

A wonderful sweet and sour sauce works well with the duck and aubergine.

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Ingredients

Print Ingredients Email Ingredients
1
1/2
as required
3 tbsp
1 tbsp
1 tbsp
1.5 tsp
3 tbsp

Method

Cook
20min
1
Cut the aubergine into 5mm half moons and soak in salted water.
2
Sprinkle salt on the duck and keep aside for 10 minutes.
3
Put the duck skin side down in a frying pan (no oil) and fry until brown. Turn over and brown on the other side. Remove to a plate.
4
Add the aubergines to the pan with the duck fat and season with salt & pepper and fry. Remove to a plate.
5
Return the duck to the pan and add all the sauce ingredients. Reduce the sauce whilst basting the duck.
6
The duck is cooked when it springs to the touch. Remove it and allow to rest. Continue reducing the sauce until thick and sticky.
7
Put the cooked rice in a bowl and top with alternate slices of duck and aubergine. Pour over the sauce and serve.

Tips & Note

●Don't overcook the duck. When you remove it from the pan, wrap it in foil and keep to rest for 5-10 minutes. It will continue cooking with residual heat until nice and pink.

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Yukiko
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