Seared Duck Breast With Chili, Honey & Ginger Glaze
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
56
Spice
66
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over
2
With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat
3
Season the duck breasts with salt and pepper
4
Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down
5
When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes
6
Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container
7
(The reserved duck fat may be chilled and used for another cooking use
8
) While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid
9
Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture
10
This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week
11
After removing the duck breasts from the pan add the onion to still hot pan and return to the heat
12
Add a tablespoon or two of reserved duck fat
13
Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste
14
Add the honey and port to the ginger chili, stir to combine and cook for one minute
15
The breasts have rested for several minutes and should now be medium rare
16
They can be sliced lengthwise or cross-wise and several slices placed on each plate
17
Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle
18
If you desire, drizzle some around the duck breasts on the serving dish
19
With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat
20
Season the duck breasts with salt and pepper
21
Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down
22
Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over
23
When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes
24
Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container
25
(The reserved duck fat may be chilled and used for another cooking use
26
) While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid
27
Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture
28
This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week
29
After removing the duck breasts from the pan add the onion to still hot pan and return to the heat
30
Add a tablespoon or two of reserved duck fat
31
Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste
32
Add the honey and port to the ginger chili, stir to combine and cook for one minute
33
The breasts have rested for several minutes and should now be medium rare
34
They can be sliced lengthwise or cross-wise and several slices placed on each plate
35
Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle
36
If you desire, drizzle some around the duck breasts on the serving dish