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Receta Barbequed Duck Breast With Mango And Black Bean Sauce

Name: Barbequed Duck Breast With Mango And Black Bean Sauce
Ingredients: 1 Tbsp. Tomato ketchup; 100 ml White wine vinegar, (4fl ounce); 150 ml Extra virgin olive oil, (5fl ounce); 150 ml White wine, (5fl ounce) A handful of coriander stalks, minced; 4 x 175 g, (9oz) duck breasts; 100 ml Hoi sin sauce, (4fl ounce); 50 gm Liquid removed, fermented black beans (2oz); 200 ml Red wine, (7fl ounce); 200 ml Chicken stock, (7fl ounce); 250 gm Rice noodles, (9oz); 1 Tbsp. Sesame oil; 1 bn Fresh sage leaves; 1 x Red and 1 green chilli; 1/2 Tbsp. Coriander seeds; 2 x Limes, juice of; 1 x Mango, peeled and diced

de Global Cookbook

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Ingredientes

1 Tbsp. Tomato ketchup
100 ml White wine vinegar, (4fl ounce)
150 ml Extra virgin olive oil, (5fl ounce)
150 ml White wine, (5fl ounce) A handful of coriander stalks, minced
4 x 175 g, (9oz) duck breasts
100 ml Hoi sin sauce, (4fl ounce)
50 gm Liquid removed, fermented black beans (2oz)
200 ml Red wine, (7fl ounce)
200 ml Chicken stock, (7fl ounce)
250 gm Rice noodles, (9oz)
1 Tbsp. Sesame oil
1 bn Fresh sage leaves
1 x Red and 1 green chilli
1/2 Tbsp. Coriander seeds
2 x Limes, juice of
1 x Mango, peeled and diced

Direcciones

Mix the ketchup, vinegar and wine in a saucepan and whisk in the extra virgin olive oil. Place over a high heat. Bring to a boil then stir in the coriander. Take off the heat.
Once the marinade is cool, place the duck breasts in a bowl and pour in the marinade. Cover and leave in the refrigerator to marinate for between 2 and 24 hrs.
Mix the hoi sin and black beans in a bowl and set aside. Bring the wine and stock to the boil in a pan and simmer for 15-20 min till it has a coating consistency. Remove from the heat, stir in the black bean mix and set aside.
Preheat the oven to 200 C/400 F/gas mark 6. Heat a griddle pan till warm. Transfer the duck breasts to the griddle pan and cook for 2 min on both sides. Remove from the heat, place in a warmed baking tray skin side down and roast in the oven for 5-7 min. Remove from the oven and leave for 2-3 min, then cut each breast in half.
Blanche the noodles for 1 minute, then plunge into cool water. Drain thoroughly and set aside. Heat the sesame oil in a wok over a high heat, then add in the noodles, half the sage leaves and chillies, and all of the coriander seeds lime juice. Stirfry for 1-2 min.
Divide the mix into 4 portions on serving plates. Stir the remaining chillies and sage leaves with the mango into the sauce. Put the duck halves on the noodles. Pour over the sauce and serve.
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