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 4,247
printed 51

saved 0

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

Share

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.

PRO
Yukiko
I’ve got 63 recipes!

YUKIKO
Step into my kitchen!
Looks beautiful with its stripes of red and white!
《Raspberry Sauce》, Raspberries, Sugar, 《White Chocolate Sauce》, 【A】, White chocolate, Mascarpone, 【B】, Double cream, 《Presentation》, Ginger biscuits (Lotus Speculoos cookies)
PRO
The tasty bits are the crispy edges of the Chinese leaves - irresistible!
Chinese leaves, Onion, Garlic, Minced pork, Sage leaves (or other herbs), Nutmeg, Salt & pepper, Double cream
PRO
This is a walnut version of the typical sesame tofu.
Tofu:, Arrowroot powder, Walnut paste, Dashi stock, Mirin, Sauce:, Soy sauce
PRO
So hearty and warming.
Duck breast fillet, Leek, Shimeji mushrooms, Cress, Dumplings:, Flour, Water, Salt, Soup:, Dashi stock, Light soy sauce, Mirin, Sake, Ginger juice
PRO
Takes 15 minutes, simple and delicious!
Raisin bread, 【A】, Full fat milk, Double cream, Egg, Maple syrup, Sugar, Orange zest, Rum, Mixed spice or cinnamon powder, Fudge chunks (optional)
PRO
This goes well with half-boiled eggs.
Mushrooms (shimeji, oyster or ordinary), Cooked rice, Sauce:, Soy sauce, Crushed sesame, Green laver , Potato starch in a bit of water, Sesame oil, Dashi stock, Seasonings:, Sake, Mirin, Ginger juice, Your favourite toppings (half-boiled eggs or nori)
PRO

Similar Recipe

Simply microwave the aubergine to soften, then sandwich with parma ham and cheese - such a satisfying snack!
Aubergine, Salt & pepper, Parma ham slices, Cheese (Red Leicester), Flour, Egg, Breadcrumbs, Olive oil, Parmigiano reggiano, Tomato sauce (shop bought)
Tobuchan
HOME
It looks exactly like the original eel kabayaki, but it's really aubergine!
Aubergine (medium), Olive oil, Soy sauce, Sake, Mirin, Granulated sugar, Water
Tobuchan
HOME
Aubergine & pork - a match made in heaven.
Aubergine (medium), Pork fillet or loin, Romano pepper, Ginger, Soy sauce, Mirin, Vegetable oil
Aubergine and pork are perfectly companions. Aubergine and spicy seasonings are also nice. Enjoy everything together and you'll be invincible!
Aubergine, Peppers (green and red), Pork loin fillet, Sesame seeds, Salt, ●Miso, ●Sugar, ●GInger, ●Soy sauce, ●Chinese chilli bean sauce (toban-jan), ●Sake, Vegetable oil
This is a dish full of the taste of aubergine.
Aubergine, Dashi broth, Miso, Crushed sesame seeds, Pumpkin, Okra & green beans, Vegetable oil
yhiranuma
PRO
I had a tiny bit of leftover spicy hot aubergine in miso sauce, so used it in this rice sandwich - it turned out fine!
Nori sheet, Cooked rice, Aubergine miso (leftover), Frozen spinach cube, Soy sauce, Carrot, Salt, Noritama (rice seasoning)

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME