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Celebrate with taste: Duck breast with Christmas spices (festive recipe)

November 27th 2024


Celebrate with taste: Duck breast with Christmas spices (festive recipe)
This exquisite recipe is brought to you in partnership with Bon-Eat-O

Continuing our partnership with Bon-Eat-O, the foodie app delivering premium groceries straight to your door at competitive prices, we’re serving up a new recipe that tastes as good as it smells. Imagine this: the comforting aroma of cinnamon and cardamom wafting through the kitchen, your guests merry and bright, eagerly anticipating the feast ahead. The festive spirit is truly in the air.

Don't forget to
 download the Bon-Eat-O app to restock your fridge and make sure you're all set before you get cooking. Exclusive perk: use code HKMADAME at checkout to receive a special treat with your order (valued at HKD 100). What's more, don't miss their Christmas Flash Sale on 27 November and 4 December for a chance to shop your ingredients at preferential price - delivery for the Christmas Flash Sale will be on Monday 23 December to ensure maximal freshness for your Christmas dinner. And now you have no excuse not to whip up a feast! 


 
Duck breast with Christmas spices

Celebrate with taste: Duck breast with Christmas spices (festive recipe)


METHOD

 
Preparation:

 
  1. Trim the duck breasts to remove any sinew, excess fat, and quadrille the skin without cutting into the meat.
  2. Generously season both the skin and the meat with salt.
  3. Massage the skin with Kampot pepper or coarsely ground black pepper, ensuring it penetrates into the cuts.


Cooking:


Sous-Vide Method (for perfect tenderness)

 
  1. Place the duck breasts in vacuum-seal bags with a sprig of rosemary and a strip of orange zest.
  2. Cook sous vide at 54°C (129°F) for 1 hour.
  3. Finish cooking in a pan:
    • Render the excess fat by cooking skin-side down first.
    • Then, briefly sear the meat side for a light colour.
    • Do not clean the pan after cooking!

Tip: You can prepare the duck breasts the day before by cooking them sous vide and storing them in their vacuum-sealed bags in the fridge. When ready to serve, simply take them out and sear them in the pan for a few minutes.


Traditional Method (Pan and Oven)


 
  1. In a cold pan without additional fat, place the duck breasts skin-side down and cook over low heat to render the fat. Remove the excess fat as it melts.
  2. Turn up the heat to brown the skin.
  3. Flip the breasts to sear the meat side briefly.
  4. Transfer the duck breasts to an oven-safe dish (without cleaning the pan).
  5. Finish cooking in the oven at 180°C (356°F) for 6 minutes for a medium-rare result.


Christmas-Spiced Sauce:
 
  1. Remove the excess fat from the pan, leaving just a thin layer.
  2. Add the orange zest, spices (1 cinnamon stick, 4 cardamom pods, 2 star anise, 1 star anise pod), and honey. Let the mixture caramelise over low heat for 2-3 minutes.
  3. Increase the heat and deglaze with the orange juice.
  4. Reduce the sauce over high heat, keeping a close eye to avoid burning.
  5. Once reduced by half, add the veal stock and continue cooking until you achieve a syrupy consistency

 
Serving:

Slice the duck breasts and drizzle with the sauce. Serve with your choice of sides - homemade mashed potatoes or seasonal vegetables are perfect options. Enjoy your festive meal! 🎄







 

Celebrate with taste: Duck breast with Christmas spices (festive recipe)
About Bon-Eat-O:
 
Bon-Eat-O, launched by the team behind M&C Asia, brings the premium quality usually reserved for Michelin-starred restaurants straight to your kitchen. (expect next day delivery on Hong Kong Island, on Lantau, and in the New Territories). From the freshest sustainable seafood to top-notch meats, greens, cheeses, beverages, and deli treats, it’s all available without retail markups. Plus, don't forget to check their daily flash sales where you can enjoy a curated selection at preferential rates. But act fast—it's first-come, first-served, so don’t miss out on the best deals!












 


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