Slow Cooked Chili Duck Breast With Honey Glazed Taro Root

Serves: 2

Santiago Howell

1 January 1970

Based on User reviews:

34

Spice

58

Sweetness

54

Sourness

36

mins

Prep time (avg)

5

Difficulty

Ingredients:

1

Duck Breast (pair, boneless)

1

Salt

1

Black Pepper

1 tbsp

Duck Fat

2 tbsps

Port Wine

1

Chili Paste (korean ko chu jung)

1 cup

Honey

1 tsp

Roasted Sesame Seeds

1 cup

Parsley (chopped)

Directions:

1

Preheat oven to 350 degrees F

2

Season duck breasts with salt, pepper, and chiles

3

Sear the duck breasts skin side down, and pour off and reserve the rendered fat

4

Place the breasts in the oven

5

Do not turn the breasts

6

Cook 10 to 15 minutes, until medium rare

7

Meanwhile, saute 4 minced cloves of garlic in 1 tablespoon of the reserved duck fat

8

Add 2 tablespoons of port wine

9

Add 5 cups of duck stock and reduce by 1/2

10

Finish by adding Korean Chili Paste

11

Strain using a fine strainer, set aside to keep warm

12

Blanch taro root in water

13

Cook until medium

14

Saute in a large pan with some more reserved duck fat until golden brown

15

Pour off the grease and put in 2 tablespoons of honey and 2 tablespoons of minced garlic

16

Then sprinkle with sesame seeds and parsley

17

Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996