Crispy Seared Duck Breast with Spicy Ginger-Honey Glaze
Elevate your culinary repertoire with this Crispy Seared Duck Breast recipe, featuring a unique blend of spicy ancho chili, aromatic ginger, and sweet honey. This dish marries the rich flavor of succulent duck with a vibrant glaze that tantalizes the taste buds. Perfect for special occasions or holiday feasts, this dish is sure to impress family and friends. The methodical preparation ensures a beautifully crisp skin and juicy meat, while the flavorful glaze adds an irresistible touch to each bite. Whether you're a seasoned chef or trying duck for the first time, this recipe will leave you craving more.
N/A
Servings
275
Calories
8
Ingredients
Ingredients
magret duck breasts
2 (approximately 1 pound each)
salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
dried ancho chili pepper
1 (soaked in 1 cup boiling water for 30 minutes)
white onion
1 (finely chopped)
grated ginger
1 (tablespoon)
warm honey
2 (tablespoons (dissolved in 1/2 cup port wine))
scallions
2 (chopped (about 1/2 cup))
Instructions
1
Score the skin side of each duck breast in a crosshatch pattern, taking care not to pierce the meat underneath.
2
Generously season both sides of the duck breasts with salt and freshly ground black pepper.
3
Heat a sauté pan over medium heat for about a minute, then carefully place the duck breasts skin side down in the pan.
4
Cook the duck breasts skin side down for approximately 10 to 12 minutes, lowering the heat to medium-low to allow the fat to render and the skin to crisp up.
5
Once the skin is golden brown and crispy, flip the breasts over and continue cooking the flesh side for an additional 3 to 4 minutes until medium-rare.
6
Remove the duck from the pan, placing it on a warm platter. Carefully pour the excess duck fat into a heatproof container; you can store the rendered fat for future cooking.
7
While the duck rests, remove the soaked ancho chili from the water, retaining the liquid for later use.
8
Blend the ancho chili in a blender, gradually adding the reserved soaking water until a smooth paste forms. This can be stored in the refrigerator for up to a week.
9
In the same hot pan, add a tablespoon or two of the reserved duck fat and sauté the finely chopped onion until fragrant.
10
Stir in the grated ginger and 2 tablespoons of the chili paste, mixing well.
11
Add the warm honey and port wine to the pan, stirring to combine. Cook for one additional minute until the sauce is thickened slightly.
12
Slice the rested duck breast either lengthwise or crosswise into thin strips, depending on your preference.
13
Drizzle the warm ginger-honey glaze over the duck slices, or brush it on before briefly broiling the duck to caramelize the glaze for added depth of flavor.
14
Serve the sliced duck on warm plates, garnished with additional glaze around the dish.
Nutrition Information
21g
Fat
22.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein is two magret duck breasts, approximately one pound each.
How should I prepare the duck skin before cooking?
You should score the skin side of each duck breast in a crosshatch pattern without piercing the meat.
What seasonings are required for the duck?
The duck is seasoned generously with salt and freshly ground black pepper.
How long do I sear the duck skin side down?
The skin side should be cooked for approximately 10 to 12 minutes to render the fat.
What temperature should I use to render the duck fat?
Start at medium heat for one minute, then lower to medium-low to allow the fat to render properly.
How long should the flesh side of the duck be cooked?
The flesh side should be cooked for 3 to 4 minutes until it reaches medium-rare.
What should I do with the excess duck fat?
The excess fat should be poured into a heatproof container and stored for future cooking use.
How do I prepare the dried ancho chili pepper?
Soak the pepper in one cup of boiling water for 30 minutes before blending.
How is the ancho chili paste made?
Blend the soaked ancho chili while gradually adding the reserved soaking liquid until smooth.
How long can the ancho chili paste be stored?
The chili paste can be stored in the refrigerator for up to one week.
What aromatics are used in the glaze?
The glaze uses finely chopped white onion and grated ginger.
What type of wine is used for the honey glaze?
The recipe calls for port wine to be mixed with the warm honey.
How much honey and port wine is needed?
Use 2 tablespoons of warm honey dissolved in 1/2 cup of port wine.
How much ginger is required for the sauce?
One tablespoon of grated ginger is needed for the glaze.
What is the recommended way to slice the duck breast?
Slice the rested duck breast into thin strips, either lengthwise or crosswise.
How can I achieve a caramelized finish on the duck?
Brush the glaze on the duck and briefly broil it to caramelize the sauce.
What are the total calories per serving?
There are 275 calories per serving.
What is the fat content of this dish?
Each serving contains 21g of fat.
How many carbohydrates are in this recipe?
The recipe contains 22.5g of carbohydrates per serving.
How much protein does this dish provide?
This dish provides 15g of protein per serving.
What garnish is used for this recipe?
The dish is garnished with chopped scallions and additional glaze.
Is this recipe suitable for special occasions?
Yes, it is described as perfect for special occasions, holiday feasts, or fine dining.
What type of onion is best for the glaze?
A white onion is recommended, finely chopped.
How many scallions are used in the recipe?
Two scallions, which is about 1/2 cup when chopped.
Why is it important to rest the duck?
Resting the duck allows the juices to redistribute for a more succulent result.
What is the flavor profile of the glaze?
The glaze features a unique blend of spicy ancho chili, aromatic ginger, and sweet honey.
How many main ingredients are in this recipe?
There are 8 primary ingredients listed for this recipe.
Can I store the leftover duck?
While best served fresh, the recipe notes the chili paste component can be refrigerated for a week.
What should I look for when the duck skin is done?
The skin should be golden brown and crispy before flipping the breast.
Is the ancho chili paste very spicy?
Ancho chilis are generally mild to medium in heat, providing a smoky and sweet spice profile.