Master Stock Duck

Master Stock Duck


1 person made this

Duck breasts marinated overnight in a special stock mix then fried and baked to perfection. Served with sauce, shallots and sesame seeds.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 4 duck breasts (approx 500g), boneless, skin on
  • 250ml Herbie's Spices Master Stock Spices (Infusion Ball)
  • 1 tablespoon canola oil
  • 1 teaspoon cornflour
  • shallots and toasted sesame seeds to garnish

Preparation:10min  ›  Cook:20min  ›  Extra time:8hours marinating  ›  Ready in:8hours30min 

  1. Marinate the duck breasts in 250ml Master Stock overnight (see pack for instructions).
  2. Drain duck breasts, transferring marinade to small saucepan.
  3. Preheat oven to 200 degrees C.
  4. Heat 1 tablespoon canola oil in a nonstick frypan and sear breasts, skin side down 2 minutes, until coloured and caramelised.
  5. Turn over, reduce heat to moderate, and cook underside 4 minutes.
  6. Remove from pan, and place in oven, skin side up, on ovenproof plate for 8 minutes.
  7. Remove and cover with foil to rest.
  8. Meanwhile, heat marinade in saucepan to simmering point, skim if necessary.
  9. Blend 1 teaspoon cornflour with 1 tablespoon cold water, and stir into the simmering stock. Keep on medium heat, stirring until thickened.
  10. Slice duck breasts on diagonal, arrange over noodles or rice, pour sauce over, and garnish with sliced shallots and toasted sesame seeds.

Master Stock

Master Stock is a mix of spices like star anise, licorice, fennel and chilli which is great when cooking with duck or spare ribs.

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