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Description
First cook the fresh apple sauce then blend until smooth. Then in a pan, bring honey, coriander seeds and star anise to the boil and simmer until reduced. This will be your glaze. Season the duck breasts with Knorr Chicken granules and rub with olive oil. Griddle the duck until the skin is nicely browned and crispy. Brush the griddled duck with the honey glaze and serve with the apple sauce on the side. Simple.
Ingredients for 4 servings.
metric
4 Granny Smith apples, peeled, cored and finely sliced (if prepared in advance, keep the apple in water with a little lemon juice added to prevent discolouring)
7g butter
Squeeze of lemon juice
1 tsp caster sugar
115g runny honey
2 tsps coriander seeds, dry-fried and roughly crushed
4 star anise
4 duck breast fillets, skin on (200g each)
A sprinkle of Knorr Chicken Granules
Olive oil
4–5 sprigs of fresh thyme
A few sprigs of fresh coriander
Directions
Prep Time 20 mins. Total time 40 mins.
1 First make the apple sauce. Heat a heavy-based pan over a medium heat. Add in 2tsps of water and the butter and bring to the boil, whisking together.
2 Add in the apple and lemon juice. Cover and cook over a medium high heat for 5 minutes, until the apple breaks down, stirring now and then to cook evenly and release the juices.
3 Remove and blend in a food processor or jug blender until smooth, then pass through a fine sieve. The sieving stage is optional, but I like my apple sauce to be very smooth. Stir in the sugar. Transfer to a serving bowl and keep warm until serving.
4 Place the honey, coriander and star anise in a small pan. Bring to the boil and cook uncovered (taking care it doesn’t boil over), stirring often until reduced by around a half.
5 Meanwhile, sprinkle the Knorr Chicken granules over both sides of the duck breasts to season them. Add a little olive oil and spread evenly over the duck breasts, coating the breasts thoroughly in the seasoning mixture. Add the thyme sprigs. Set aside for 5–10 minutes.
6 While the duck is marinating, pre-heat a good quality, thick griddle pan. Add the duck breasts skin side down to the pan and cook over a low to medium heat for 10–15 minutes, turning over halfway through.
7 While the duck is cooking, keep an eye on the honey glaze, stirring it often as it reduces.
8 After 12 minutes cooking, turn off the heat under the duck breasts and leave them in the pan to cook in the residual heat left in the griddle pan. This is something I do a lot when I’m cooking at home.
9 Brush the honey glaze over the skin side of the duck breasts, topping each breast with a star anise as decoration.
10 Garnish with fresh coriander sprigs. Serve the duck breasts at once with the warm apple sauce on the side.
First cook the fresh apple sauce then blend until smooth. Then in a pan, bring honey, coriander seeds and star anise to the boil and simmer until reduced. This will be your glaze. Season the duck breasts with Knorr Chicken granules and rub with olive oil. Griddle the duck until the skin is nicely browned and crispy. Brush the griddled duck with the honey glaze and serve with the apple sauce on the side. Simple.
Ingredients for 4 servings.
metric
4 Granny Smith apples, peeled, cored and finely sliced (if prepared in advance, keep the apple in water with a little lemon juice added to prevent discolouring)
7g butter
Squeeze of lemon juice
1 tsp caster sugar
115g runny honey
2 tsps coriander seeds, dry-fried and roughly crushed
4 star anise
4 duck breast fillets, skin on (200g each)
A sprinkle of Knorr Chicken Granules
Olive oil
4–5 sprigs of fresh thyme
A few sprigs of fresh coriander
Directions
Prep Time 20 mins. Total time 40 mins.
1 First make the apple sauce. Heat a heavy-based pan over a medium heat. Add in 2tsps of water and the butter and bring to the boil, whisking together.
2 Add in the apple and lemon juice. Cover and cook over a medium high heat for 5 minutes, until the apple breaks down, stirring now and then to cook evenly and release the juices.
3 Remove and blend in a food processor or jug blender until smooth, then pass through a fine sieve. The sieving stage is optional, but I like my apple sauce to be very smooth. Stir in the sugar. Transfer to a serving bowl and keep warm until serving.
4 Place the honey, coriander and star anise in a small pan. Bring to the boil and cook uncovered (taking care it doesn’t boil over), stirring often until reduced by around a half.
5 Meanwhile, sprinkle the Knorr Chicken granules over both sides of the duck breasts to season them. Add a little olive oil and spread evenly over the duck breasts, coating the breasts thoroughly in the seasoning mixture. Add the thyme sprigs. Set aside for 5–10 minutes.
6 While the duck is marinating, pre-heat a good quality, thick griddle pan. Add the duck breasts skin side down to the pan and cook over a low to medium heat for 10–15 minutes, turning over halfway through.
7 While the duck is cooking, keep an eye on the honey glaze, stirring it often as it reduces.
8 After 12 minutes cooking, turn off the heat under the duck breasts and leave them in the pan to cook in the residual heat left in the griddle pan. This is something I do a lot when I’m cooking at home.
9 Brush the honey glaze over the skin side of the duck breasts, topping each breast with a star anise as decoration.
10 Garnish with fresh coriander sprigs. Serve the duck breasts at once with the warm apple sauce on the side.
