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    Recipes — oven with pan seared

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    Pan-Seared Five-Spice Duck Breast with Balsamic Jus

    Prep Time

        •    Prep time: Refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    1 tsp salt
        •    4 single duck breasts
        •    2 tsps five-spice powder
        •    2 tbsps balsamic vinegar
        •    1 tbsp extra-virgin olive oil
        •    grated peeled fresh ginger
        •    1/4 cup / 60 ml dry red wine
        •    1/2 tsp freshly ground pepper
        •    1 large garlic clove, finely chopped


    1. In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.

    2. Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.

    3. To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.

    4. Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

    This great family recipe is thanks to epicurious Recipes at https://www.epicurious.com/recipes/food/views/pan-seared-five-spice-duck-breast-with-balsamic-jus-369209

    Duck Breasts With Pomegranate and Mint

    This is my idea of perfect dinner party food: it's easy to make, not complicated to serve and looks - and tastes - exquisite. Feel free to griddle or grill your duck, rather than just sear it on the hob and then roast it, but I find I make the air too smoky when it's all done on the hob.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 8


        •    4 duck breasts
        •    200 grams rocket (or watercress or chard or mixture)
        •    1 pomegranate
        •    1 bunch fresh mint


    1. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.

    2. Heat a flameproof, ovenproof pan on the hob, and then sear the duck breasts, skin-side down, for a minute or so over a high heat.

    3. Turn the duck breasts over and then place in the oven for about 15 minutes.

    4. Remove the duck breasts from the oven and sit them on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in foil, then let them sit till you need them.

    5. Line a meat plate or flattish platter with the salad leaves.

    6. Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go.

    7. Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices. Squeeze some of the juice from the other half - just by hand - over the duck as well.

    8. Tear off a handful of mint leaves and then finely chop them, scattering them over the duck.

    This great family recipe is thanks to Nigella Recipes at https://www.nigella.com/recipes/duck-breasts-with-pomegranate-and-mint

    Herb-Rubbed Pork & Salsa Verde Sandwich

    This is one classy sandwich that's easily adaptable. No pork? Feel free to use chicken, steak or lamb. For the salsa verde, you can cutting the recipe in half if you're only serving one or two - it goes a long way due to its intense flavour.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2-3


    Herb-Rubbed Pork Loin (2-3 servings)

        •    Herb-Rubbed Pork Loin (2-3 servings)
        •    2 lb(s) (0.4 kg) pork loin
        •    1 ½ tsp rosemary
        •    1 tsp table salt
        •    1 tsp ground black pepper
        •    1 ½ tsp fennel seeds
        •    1/2 tsp crushed red pepper (skip if you don't want it spicy)
        •    1 ½ tsp parsley, chopped
        •    1 clove garlic, minced
        •    zest of 1/2 lemon
        •    1 Tbsp olive oil

    Italian Salsa Verde

        •    1 clove garlic
        •    1/2 tsp salt
        •    1/2 tsp ground black pepper
        •    1/2 tsp crushed red pepper flakes
        •    zest of 1/2 lemon
        •    juice of 1/2 lemon
        •    ¾ cup extra virgin olive oil
        •    ¾ cup Italian parsley, chopped and packed
        •    1 Tbsp capers
        •    ¼ tsp anchovy paste


        •    Herb-Rubbed Pork Loin
        •    Italian Salsa Verde
        •    2 slices bread
        •    mayonnaise
        •    bacon
        •    lettuce
        •    tomato
        •    salt and pepper


    Herb-Rubbed Pork Loin (2-3 servings)

    1. Combine and grind all dry spices.
    2. Add in fresh herbs, garlic, lemon zest and olive oil. Mix by hand or with food processor.
    3. Mix by hand or with food processor. Rub mixture into surface of pork loin. Tightly wrap pork loin in plastic wrap. Let sit in refrigerator for at least 1 hour (the longer the better!). Remove from fridge when ready to cook.
    4. Heat oven to 375°F (190ºC). While oven is preheating, in a pan on med-high heat (hot enough to sear meat), add oil and once heated, sear each side of the pork loin until browned (about 2 minutes per side).
    5. Once oven is preheated, place pork loin on baking dish, cooking until internal temperature reaches 145ºF (63ºC) (this can take anywhere from 20-40 minutes depending on the size of your pork loin). I would check temperature at 20 minutes to check progress (mine took about 20 minutes).
    6. Allow pork to rest for 10 minutes before cutting. Cut into slices, drizzle with salsa verde if desired (see recipe link below).

    Italian Salsa Verde

    1. Combine all ingredients (except olive oil) in a food processor. Process until mixed and finely chopped.
    2. Add olive oil, process until mixed. Taste, add more salt,pepper or lemon juice if desired.

    Sandwich: Spread mayo on each slice of bread. Slice and spread pork loin on sandwich. Drizzle with about a tablespoon of salsa verde. Layer your bacon, lettuce, tomato, add salt and pepper, top your sandwich and enjoy!

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/herb-rubbed-pork-loin-and-salsa-verde-sandwich/15255/

    Dinner Tonight: Seared Duck Breast with Red Wine and Figs Recipe

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 duck breasts, with skin still on
        •    Salt and pepper
        •    1 pinch sugar
        •    1/4 medium onion, chopped
        •    1/2 garlic clove, minced
        •    1/2 cup red wine
        •    1/2 tbsp red wine vinegar
        •    1 tbsp fig preserves
        •    Small sprig fresh thyme, rosemary, or sage, plus more for a garnish


    1. Preheat the oven to 450°F. Sprinkle the duck breasts with a pinch of sugar, salt and pepper.

    2. Place an iron-skillet over medium-high heat. Place the duck breasts in the pan skin-side down. They should start to render enough fat to sear. Cook for 3 minutes, moving them around to make sure the skin doesn't burn.

    3. Flip the breasts over and place the pan into the oven. Cook for 5 minutes. Then remove the breasts, set aside, and turn off the oven.

    4. Return the skillet to the stove top and turn the heat to medium. Add the onions to cook in the rendered duck fat. Cook for 10 minutes. Add the garlic and cook for a minute. Then add the wine, vinegar, fig preserves, and herb sprig. Cook, stirring occasionally, for 15 minutes. Then strain the sauce into a small saucepan.

    5. With five minutes left in cooking the sauce, place the duck breasts back into the oven to warm. The oven should be turned off, but there should be enough heat to gently warm the breasts back up. Slice the duck into 1/2-inch thick pieces, and spoon on some of the sauce. Garnish with some herbs.

    This great family recipe is thanks to Serious-Eats Recipes at https://www.seriouseats.com/recipes/2010/01/dinner-tonight-seared-duck-breast-with-red-wine-and-figs-recipe.html