Crispy Duck Breast with Luscious Asian Glaze
Indulge in the rich flavors of crispy-skinned duck breast complemented by a delightful Asian-inspired sauce. This dish offers a perfect balance of savory and sweet notes, amplified by a delightful blend of soy sauce, hoisin, and fresh ginger. Served alongside your choice of delicate rice timbales or vibrant stir-fried vegetables with noodles, this recipe promises an unforgettable dining experience whether it's a cozy dinner for two or an impressive dish for entertaining guests.
N/A
Servings
N/A
Calories
27
Ingredients
Ingredients
duck breasts
2 (whole)
soy sauce
2 tablespoons (for marinade)
Worcestershire sauce
1 tablespoon (for marinade)
rice wine vinegar
2 tablespoons (for marinade)
hoisin sauce
2 tablespoons (for marinade)
honey
3 tablespoons (for marinade)
garlic cloves
2 (crushed)
fresh ginger
1 1/2 teaspoons (grated)
Chinese five spice powder
1/4 teaspoon (for marinade)
extra hoisin sauce
2 tablespoons (for sauce)
extra honey
1 tablespoon (for sauce)
cornflour
1 teaspoon (for thickening sauce)
white rice
1/2 cup (for rice timbales)
butter
20 g (for cooking rice)
mushrooms
3-4 (chopped into small pieces)
red pepper
1/2 small (chopped finely)
fresh coriander
2 teaspoons (finely chopped)
fresh chives
1 tablespoon (chopped)
olive oil
to taste (for stir-frying)
carrot
1 large (chopped into strips)
snow peas
100 g (chopped)
egg noodles
100 g (for stir-fried vegetables)
garlic clove
1 (crushed for noodles)
fresh ginger
1 teaspoon (grated for noodles)
soy sauce
3 teaspoons (for noodle sauce)
hoisin sauce
1 1/2 tablespoons (for noodle sauce)
water
2 tablespoons (for noodle sauce)
Instructions
1
Prepare the marinade by combining soy sauce, Worcestershire sauce, rice wine vinegar, hoisin sauce, honey, crushed garlic, grated ginger, and Chinese five spice powder in a mixing bowl.
2
Submerge the duck breasts in the marinade, ensuring they are well coated. Cover and refrigerate for several hours or overnight for optimal flavor.
3
Once marinated, remove the duck breasts from the marinade. Prick the skin all over with a fork to ensure even cooking, and reserve the marinade for making the sauce.
4
In a skillet, heat over medium-high heat. Place the duck breasts skin-side down in the pan. Cook for about 6-8 minutes, or until the skin is golden brown and crispy. Be prepared to drain excess fat from the skillet as needed.
5
After crisping the skin, transfer the duck breasts to a wire rack, breast-side down, and place in a preheated oven at 190°C (375°F) for 25 minutes. Remove from the oven and let rest for 5 minutes before slicing.
6
While the duck is cooking, prepare the sauce. In a saucepan, bring the reserved marinade, additional honey, and hoisin sauce to a boil. Reduce the heat to a simmer.
7
In a small bowl, mix cornflour with a little water to create a slurry. Add this to the simmering sauce, stirring continuously until the sauce thickens. Set aside.
8
If serving with rice timbales, bring a pot of water to a boil and cook the rice until tender. In a separate pan, melt butter, add chopped mushrooms and red pepper, and sauté until soft. Stir in the cooked rice and fresh herbs, ensuring it is heated through. Press the mixture into two buttered molds for shaping, letting it set for a few minutes before turning out onto plates.
9
For the vegetable and noodle option, cook egg noodles in boiling water until tender, then drain. In a wok or frying pan, heat olive oil, add crushed garlic and grated ginger, and sauté for about 1 minute.
10
Add the carrot strips and cook for an additional minute. Stir in soy sauce, hoisin sauce, and water, then toss in the snow peas, cooking until just tender. Finally, add the cooked noodles and toss until heated through.
11
Slice the rested duck breast and serve alongside your choice of rice timbales or stir-fried vegetables and noodles, drizzling the luscious Asian glaze over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein in this recipe is two whole duck breasts.
How long should I marinate the duck breasts?
For the best flavor, submerge the duck breasts in the marinade and refrigerate for several hours or overnight.
What ingredients make up the duck marinade?
The marinade is a blend of soy sauce, Worcestershire sauce, rice wine vinegar, hoisin sauce, honey, crushed garlic, grated ginger, and Chinese five spice powder.
How do I ensure the duck skin becomes crispy?
Prick the skin all over with a fork and cook the breasts skin-side down in a medium-high heat skillet for 6-8 minutes until golden brown.
What is the roasting temperature for the duck?
The duck should be roasted in a preheated oven at 190°C (375°F).
How long does the duck need to cook in the oven?
After searing the skin, transfer the duck to the oven and bake for 25 minutes.
Should the duck rest before serving?
Yes, remove the duck from the oven and let it rest for 5 minutes before slicing to ensure it stays juicy.
How is the Asian glaze thickened?
The glaze is thickened by adding a slurry of cornflour and water to the simmering reserved marinade, honey, and hoisin mixture.
What sides are suggested for this duck dish?
You can serve the duck with either rice timbales or stir-fried vegetables with egg noodles.
What are the ingredients for the rice timbales?
The timbales consist of white rice, butter, chopped mushrooms, red pepper, fresh coriander, and fresh chives.
How do you form the rice timbales?
Press the cooked rice and vegetable mixture into two buttered molds, let them set for a few minutes, and then turn them out onto the plates.
What vegetables are used in the noodle stir-fry?
The stir-fry option uses carrot strips and snow peas.
What kind of noodles should be used for the stir-fry?
The recipe calls for 100g of egg noodles, boiled until tender.
What seasonings are used for the vegetable and noodle stir-fry?
The noodles and vegetables are seasoned with crushed garlic, grated ginger, soy sauce, hoisin sauce, and a little water.
How much Chinese five spice powder is needed?
You will need 1/4 teaspoon of Chinese five spice powder for the marinade.
Do I need to save the marinade after soaking the duck?
Yes, reserve the marinade to use as the base for the luscious Asian glaze.
How do I handle the fat rendered from the duck during searing?
Be prepared to drain the excess fat from the skillet as needed while cooking the skin side.
What type of ginger is required?
The recipe uses grated fresh ginger in both the marinade and the stir-fry.
How much rice is used for the timbales?
The recipe uses 1/2 cup of white rice.
What herbs are used in this recipe?
The recipe uses fresh coriander and fresh chives, primarily for the rice timbales.
How much honey is used in the sauce?
One extra tablespoon of honey is added to the reserved marinade to finish the sauce.
What is the preparation for the garlic cloves?
The garlic cloves should be crushed before being added to the marinade or stir-fry.
Can I use olive oil for the stir-fry?
Yes, olive oil is recommended for sautéing the garlic, ginger, and vegetables for the noodle side dish.
How do I cook the mushrooms for the rice?
The mushrooms should be chopped into small pieces and sautéed in butter until soft.
What type of vinegar is used in the marinade?
The recipe specifies 2 tablespoons of rice wine vinegar.
When are the snow peas added to the stir-fry?
Add the snow peas after the carrots, soy sauce, and hoisin sauce have been combined, and cook until they are just tender.
How is the duck positioned on the wire rack in the oven?
The duck breasts should be placed breast-side down on the wire rack for roasting.
How many servings does this recipe provide?
The recipe uses two duck breasts, making it a perfect cozy dinner for two.
Is this dish suitable for entertaining guests?
Yes, the description identifies it as an impressive dish for entertaining due to its rich flavors and elegant presentation.
How do you serve the final dish?
Slice the rested duck breast and serve it alongside your chosen side, then drizzle the Asian glaze over the meat.