Duck With Honey, Soy, And Ginger
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 pinch
Salt1 pinch
Cayenne Pepper1 pinch
Ground Black Pepper1 cup
Chicken Stock2 tbsps
Honey2 tbsps
Soy Sauce2 tbsps
Rice Wine1 tbsp
Ginger (grated fresh)1 tbsp
Tomato Sauce1 pinch
Chili Powder1 tsp
Lime JuiceDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat
3
Rub the skin with salt, cayenne, and black pepper
4
Preheat an ovenproof skillet over medium-high heat
5
Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes
6
Use a spoon to carefully discard any excess fat from the bottom of the skillet
7
Turn the breasts over and cook for 1 minute
8
Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness
9
Remove the duck breasts from the skillet and cover with foil
10
Set aside to rest
11
Pour off excess fat from the skillet
12
Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet
13
Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes
14
Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top