Lacquered Duck Breasts
Lacquered Duck Breasts is rated
out of
5 by
1.
Prep Time:
25 minutes
Cook Time:
50 minutes
Servings:
4
These duck breasts are brushed with a flavorful glaze that produces a shiny lacquered coating. Serve with steamed rice and our Spicy Long Beans.
Ingredients:
- 1/2 cup light soy sauce
- Zest of 2 oranges, cut into strips 1 inch wide
- 1/2 cup fresh orange juice
- 2 Tbs. firmly packed light brown sugar
- 2 tsp. honey
- 2 Tbs. hoisin sauce
- 2 pinches of chili flakes
- 3 tsp. Chinese five-spice blend
- 2 duck breast halves, each about 12 oz.
- Salt, to taste
- Steamed white rice for serving
- Spicy long beans for serving
Directions:
In a small saucepan over medium heat, combine the soy sauce, orange zest, orange juice, brown sugar, honey, hoisin sauce, chili flakes and 2 tsp. of the five-spice blend. Bring to a simmer and cook until reduced by half, about 10 minutes. Set the glaze aside.
Preheat an oven to 425°F.
Season the duck breast halves with salt and sprinkle the skin of each half with 1/2 tsp. of the five-spice blend. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
Heat a large ovenproof sauté pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is crisp and golden, 12 to 15 minutes. Remove the pan from the heat and transfer the duck to a plate. Drain the fat from the pan and reserve the fat for making the spicy long beans.
Return the duck, skin side up, to the pan; do not set the pan on the stovetop. Baste the duck generously with the glaze every 10 minutes for a total of 4 times. Transfer the pan to the oven and roast for 10 to 12 minutes for medium-rare.
Transfer the duck to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the duck into 1/4-inch slices and serve immediately with steamed rice and spicy long beans. Serves 4.
Preheat an oven to 425°F.
Season the duck breast halves with salt and sprinkle the skin of each half with 1/2 tsp. of the five-spice blend. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
Heat a large ovenproof sauté pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is crisp and golden, 12 to 15 minutes. Remove the pan from the heat and transfer the duck to a plate. Drain the fat from the pan and reserve the fat for making the spicy long beans.
Return the duck, skin side up, to the pan; do not set the pan on the stovetop. Baste the duck generously with the glaze every 10 minutes for a total of 4 times. Transfer the pan to the oven and roast for 10 to 12 minutes for medium-rare.
Transfer the duck to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the duck into 1/4-inch slices and serve immediately with steamed rice and spicy long beans. Serves 4.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
sugarkane from
Beast way to eat duck breast
I've tried other duck recipes and this one stuck out to me because of the spices that it utilises.
I've made this about 6 times with the goal of making the skin crispier each time. The 10-12 minutes specified here is not enough. I place it on the skin for about 20 minutes until there is about 1/8" if skin. Since the time in the pan is longer, the time in the oven will be shorter as well. It's trial and error but the glaze you create is delicious. My favorite duck recipe by far.
Date published: 2012-05-14