This was amazing. I made some changes from this recipe, and I'm pretty chuffed with the results:
2 duck breasts, skin scored
Salt, cayenne pepper, pepper (to season duck)
1/2 cup chicken stock
2-3 tbsp honey
2-3 tbsp soy sauce
2-3 tbsp rice wine/rice wine vinegar (you could probably use wine vinegar too)
1 tbsp ginger, grated
1 tbsp tomato sauce or purée
Chilli powder/flakes to taste
1 tsp lemon juice (original calls for lime juice, though)
Preheat the oven to 200 degrees. Rub the salt, pepper, and cayenne pepper into the duck, then place skin down in a hot pan for about five minutes to brown, flip and cook for another minute or two, then put in the oven and cook for around 15-20 minutes (or to taste—duck can be cooked medium or even medium-rare). When ready, pour off the excess fat into a small pan and leave the duck breast to rest for a few minutes.
Heat your small pan with its duck fat and add the stock, honey, soy sauce, rice wine (vinegar), ginger, tomato sauce, chilli powder and lemon juice. Whisk while bringing it to the boil and then cook for about 5 minutes, still whisking.
Slice the duck breast into thin slices, serve the sauce over the duck.
We had this with a rice/quinoa/lentil mixture they sell in France, but it should go well with potatoes too.
It is lovely. Highly recommended.
2 duck breasts, skin scored
Salt, cayenne pepper, pepper (to season duck)
1/2 cup chicken stock
2-3 tbsp honey
2-3 tbsp soy sauce
2-3 tbsp rice wine/rice wine vinegar (you could probably use wine vinegar too)
1 tbsp ginger, grated
1 tbsp tomato sauce or purée
Chilli powder/flakes to taste
1 tsp lemon juice (original calls for lime juice, though)
Preheat the oven to 200 degrees. Rub the salt, pepper, and cayenne pepper into the duck, then place skin down in a hot pan for about five minutes to brown, flip and cook for another minute or two, then put in the oven and cook for around 15-20 minutes (or to taste—duck can be cooked medium or even medium-rare). When ready, pour off the excess fat into a small pan and leave the duck breast to rest for a few minutes.
Heat your small pan with its duck fat and add the stock, honey, soy sauce, rice wine (vinegar), ginger, tomato sauce, chilli powder and lemon juice. Whisk while bringing it to the boil and then cook for about 5 minutes, still whisking.
Slice the duck breast into thin slices, serve the sauce over the duck.
We had this with a rice/quinoa/lentil mixture they sell in France, but it should go well with potatoes too.
It is lovely. Highly recommended.
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