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    Recipes — dinner

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    Duck Breast with Crushed Potatoes, Asparagus and Spiced Sauce

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2



        •    400g roasting potatoes
        •    2 Tblsp Luv-a-Duck, Duck Fat
        •    1 head of garlic, broken into cloves
        •    2 Tblsp chopped oregano


        •    1 tbsp olive oil
        •    1 small shallot, finely chopped
        •    1 cinamon stick
        •    1/2 tsp ground ginger
        •    2 cardamom pods
        •    10 pink peppercorns
        •    1 bay leaf
        •    1 tbsp castor sugar
        •    1 tbsp apple cider vinegar
        •    1/4 cup fresh orange juice
        •    1 tbsp Grand Mariner
        •    300ml Duck Stock (can be substituted with chicken stock)


        •    4 Luv-a-Duck Moisture Infused Duck Breasts
        •    Salt and pepper

    To Plate:

        •    2 bunches asparagus
        •    20g of butter



    To cook the potatoes:

    1. Preheat the oven to 200°C.
    2. Peel and cut the potatoes into even sized pieces, put into a saucepan, with plenty of cold salted water, bring to the boil and allow to simmer until tender. Do not overcook. Drain the potatoes.
    3. Place the potatoes back into the pan in which they were cooked and add the Duck Fat and the salt and pepper.
    4. Cover with the lid on and give them a vigorous shake to rough up the edges and coat them with the Duck Fat.
    5. Place potatoes in a roasting tray with the garlic cloves in a single layer and roast in the oven for approximately 40 minutes or until golden and crunchy.
    6. Season with salt and pepper and mix with oregano.

    To make the sauce:

    1. Meanwhile in a saucepan, heat the olive oil. Add the shallot, spices and bay leaf, cook until the shallots are translucent and are soft in texture.
    2. Deglaze the pan with the vinegar, add the sugar and reduce, cooking until a light caramel colour.
    3. Add the Grand Mariner and orange juice and reduce by two thirds, or until it resembles a syrup. Add the Duck Stock and reduce the sauce by two thirds.
    4. Pass through a fine sieve, discarding the shallots and spices, and pour the sauce back into the saucepan. Set aside until needed.

    To cook the duck:

    1. Score the skin of the duck breast by making shallow cuts and season both sides of the breast with salt and pepper.
    2. Place duck breast in medium warm pan skin-side down and cook until brown and crispy, 4-5 minutes. Rest for 5 minutes.

    To plate:

    1. Steam the Asparagus.
    2. Return the sauce to heat, whisk the butter and check the seasoning.
    3. Cut the Duck Breast into slices and serve with the sauce and crushed potatoes and asparagus.

    This great family recipe is thanks to Luv-a-Duck Recipes at http://www.luvaduck.com.au/recipes/view/duck-breast-with-crushed-potatoes-asparagus-and-spiced-sauce/31/

    Rack of Lamb with Garlic and Herbs

    Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish (and the juicy chops taste more summery as a result). This recipe is best made with new garlic—garlic that has not been aged. It is covered with a moist membrane rather than papery skin and is often sold with greens attached. If you're lucky enough to find some, substitute 1/4 cup chopped garlic greens for half of the parsley in the herb mixture.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 8


    For Lamb:

        •    2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
        •    1 1/2 teaspoons salt
        •    3/4 teaspoon black pepper
        •    1 teaspoon vegetable oil

    For Herb Coating:

        •    1/2 head new garlic or 3 large regular garlic cloves, minced
        •    1/4 cup finely chopped fresh flat-leaf parsley
        •    1 tablespoon finely chopped fresh thyme
        •    2 teaspoons finely chopped fresh rosemary
        •    1/2 teaspoon salt
        •    1/2 teaspoon black pepper
        •    1 1/2 tablespoons extra-virgin olive oil

    Special Equipment: an instant-read thermometer


    Brown Lamb: Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.

    Transfer racks to a small (13- by 9-inch) roasting pan.


    Coat and Roast Lamb: Put oven rack in middle position and preheat oven to 350°F. Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

    Cut each rack into 4 double chops.

    This great family recipe is thanks to epicurious Recipes at https://www.epicurious.com/recipes/food/views/rack-of-lamb-with-garlic-and-herbs-1222178

    Balsamic Roast Pork Tenderloins

    Need to cook for 10 people in only 30 minutes? This recipe will be your saving grace!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 10


        •    4 ½ lb(s) pork tenderloins, 2 packages with 2 tenderloins in each package
        •    4 Tbsp balsamic vinegar
        •    4 Tbsp extra virgin olive oil
        •    8 cloves garlic, cracked
    steak seasoning blend or coarse salt and black pepper
    4 sprigs fresh rosemary, leaves stripped and finely chopped
    4 sprigs fresh thyme, leaves striped and finely chopped


    1. Preheat oven to 500ºF.
    2. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
    3. Place tender loins on a non-stick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat.
    4. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
    5. Let meat rest, transfer to a carving board, slice and serve.

    This great family recipe is thanks to Food-Network Recipes at https://www.foodnetwork.ca/recipe/balsamic-roast-pork-tenderloins/15038/

    Easy Glazed Honey Balsamic Chicken

    Easy Glazed Honey Balsamic Chicken is the 4 ingredient answer to busy weeknights. Tender, juicy chicken coated with a simple and delicious honey balsamic glaze that is ready to go in just about 20 minutes. It just doesn’t get any better or easier than this.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    1/3 cup honey
    1 tbsp balsamic vinegar
    2 tsp dried thyme
        •    salt and pepper to taste
    3 lbs chicken , thighs and drumsticks preferred


    1. Preheat oven to 475F.
    2. Line a large, rimmed baking sheet with foil or parchment paper. Set aside.
    3. Place chicken pieces on the baking sheet and season with salt and pepper. Give it a good rub to really work those seasonings into the chicken.
    4. In a small bowl or measuring cup, whisk together honey, balsamic vinegar, and thyme.
    5. Drizzle a small amount of glaze onto each piece of chicken and using a brush to coat the chicken.
    6. Roast for 20 to 25 minutes, or until chicken is cooked through, brushing the glaze on two more times during roasting. Serve immediately.

    This great family recipe is thanks to Mom-on-Timeout Recipes at https://www.momontimeout.com/easy-glazed-honey-balsamic-chicken/

    Sticky Marinated Duck

    How to marinate duck breast with honey and soy sauce. This sweet, sticky marinade is Hillfarm's favourite way to prepare Gressingham Duck. Use local Hillfarm honey to create a flavoursome dish that never fails to impress.

    Prep Time

        •    Prep time: 2 hours
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    2 duck breasts
        •    2 tbsp apple balsamic vinegar (I used Aspall)
        •    2 tbps Hillfarm runny honey
        •    1 tbsp Worcestershire sauce
        •    1 tbsp dark soy sauce
        •    2 cloves garlic, unpeeled
        •    ½ a lemon grated zest
        •    tbps Hillfarm cold pressed rapeseed oil


    1. Score the duck breasts right through the skin, without cutting the meat beneath.
    2. Mix the marinade ingredients together in a bowl, and add the duck.
    3. Make sure the meat is completely covered, cover with clingfilm and leave to marinade at room temperature for 2 hours or in the fridge overnight.
    4. Heat a frying pan until hot, and place the duck breast in skin side. Cook until golden in colour before sealing the other side and placing onto a baking tray.
    5. Cook in a preheated oven at 210°C for 15 minutes, or slightly longer if you prefer it well done.
    6. Serve with seasonal vegetables.

    This great family recipe is thanks to Gressingham-Duck Recipes at https://www.gressinghamduck.co.uk/recipes/sticky-marinated-duck