Indulge in a culinary journey with our tantalizing duck breast recipe, masterfully crafted with an exquisite Asian-inspired sauce. This delectable dish promises an explosion of flavors, combining the richness of duck with a harmonious blend of sweet, savory, and umami notes. Our carefully curated collection of recipes caters to diverse preferences, offering variations such as the classic Peking duck, aromatic hoisin duck, crispy pan-seared duck breast, and succulent slow-cooked duck confit. Embark on this gastronomic adventure and discover the perfect duck recipe to suit your taste buds.
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DUCK BREAST WITH ASIAN SAUCE
Crispy skinned duck breast with Asian sauce served with either rice timbales or vegetables with noodles.
Provided by The Flying Chef
Categories Duck Breasts
Time 55m
Yield 2 serving(s)
Number Of Ingredients 28
Steps:
- Prep time does not include marinating time.
- Method for the duck.
- Combine all marinade ingredients and add duck, marinate several hours or overnight.
- Remove duck from marinade and prick skin all over, reserve marinade for later use.
- Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking.
- While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.
- Serve duck with either rice timbales or vegetables and noodles.
- To serve with rice timbales.
- Boil some water in a pan, add rice and boil until tender.
- Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.
- Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving.
- OR.
- To serve with vegetable and noodles.
- Cook noodles in a pan of boiling water until tender, drain and set aside.
- Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.
- Add noodles and stir until heated through.
- For a photo visit http://the-best-recipes.blogspot.com/.
PEKING DUCK BREAST
Steps:
- Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 teaspoon five-spice powder in a medium bowl. Add the duck breasts and massage the marinade into them. Place the breasts, side by side, on a plate and refrigerate, uncovered, for 12 to 36 hours; the skin will dry out and look leathery.
- Mix together the remaining 1 tablespoon Shaoxing wine, pinch five-spice powder and the hoisin sauce in a small bowl. Set aside.
- Preheat the oven to 350 degrees F. Heat a large, heavy-bottomed ovenproof pan over medium-low heat.
- Remove the duck from the refrigerator and score the skin in a cross-hatch pattern. Place the duck in the pan, skin-side down, and gently render fat; the skin will turn a rich golden brown as it cooks. When the duck stops emitting fat, after 8 to 10 minutes, flip the breasts skin-side is up and cook for another 1 to 2 minutes. Transfer the pan to the oven and cook for another 5 minutes, or until the breasts reach an internal temperature of 135 degrees F for medium; they should be pink and firm in the center.
- Immediately remove the duck to a plate or carving board. Using a pastry brush, paint a thin layer of the hoisin mixture onto the skin. Let rest for 10 minutes before carving.
- To serve, slice the breasts at an angle, about 1/4-inch thick, and fan out on a plate. Top with sliced scallions.
DUCK WITH HONEY, SOY, AND GINGER
These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
Provided by Ollie Martin
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
- Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
- 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.
- Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g
ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE
Steps:
- Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
- Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
- Combine all ingredients in a small bowl.
- Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.
SOY ROAST DUCK WITH HOISIN GRAVY
Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy
Provided by Sara Buenfeld
Categories Dinner
Time 40m
Number Of Ingredients 8
Steps:
- Prick the duck's skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
- For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
- To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top - this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.
Nutrition Facts : Calories 448 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Protein 29 grams protein, Sodium 3.22 milligram of sodium
GRILLED ASIAN DUCK BREASTS
i love this with spicy tamari noodles and jasmine rice. an asian slaw and lime sorbet, and you have an easy summer dinner
Provided by chia2160
Categories Duck
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- preheat grill.
- trim fat from breasts to 1/4 inch.
- score in a diamond pattern, rub in salt and 5 spice powder.
- meanwhile make sauce ingredients and simmer
- put duck breasts on grill fat side down, grill for 10 minutes
- turn over and grill, then slice thinly and serve with sauce.
Tips:
- To ensure the duck breast is cooked perfectly, use a meat thermometer to check the internal temperature. It should read 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- If you don't have a meat thermometer, you can also check the doneness of the duck breast by pressing on it with your finger. If it feels firm to the touch, it is medium-rare. If it feels slightly firmer, it is medium.
- Let the duck breast rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
- When making the Asian sauce, be sure to taste it and adjust the seasonings to your liking. You can add more soy sauce for a saltier flavor, more rice vinegar for a tangier flavor, or more honey for a sweeter flavor.
- Serve the duck breast with your favorite sides, such as steamed rice, roasted vegetables, or a simple green salad.
Conclusion:
Duck breast with Asian sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of the tender duck breast and the flavorful Asian sauce is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give this recipe a try. You won't be disappointed!
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