Glazed Asian Duck Breasts
Ingredients
- 1/4 cup (50 mL) Hoisin sauce
- 2 tbsp (30 mL) each soy sauce and dry sherry or marsala
- 1 tbsp (15 mL) sesame oil
- 1 tbsp (15 mL) each minced fresh ginger and finely grated orange peel
- 1 tsp (5 mL) pepper
- 4 boneless duck breasts, 8 oz (250g) each or 2 - 16 oz (500 g) breasts
- 1/2 tsp (2 mL) salt
- 2 tbsp (30 mL) vegetable oil
- 1 tsp (5 mL) liquid honey
Preparation
Stir hoisin with soy, sherry, sesame oil, ginger, orange peel and pepper. Pat duck dry and add to marinade, turning to coat. Let stand for 15 minutes or up to 4 hours.
Preheat oven to 400F (200C). Remove duck from marinade and blot skin with a paper towel. Sprinkle skin side evenly with salt.
Heat oil in a heavy, oven-safe skillet set over medium-high heat. Add duck, skin side down, and cook for 2 minutes or until golden. Turn and brush with marinade. Cook for 2 minutes. Turn again, so skin side is down, and set skillet in oven. Roast for 3 to 4 minutes or until cooked to medium-rare, about 90F (32C).
Remove duck from oven and brush honey evenly over skin. Let rest for 5 minutes. Slice lengthwise into long, thin strips.
Makes 4 servings.
More Information
Tip: If using large duck breasts, roast for 6 to 7 minutes in oven.
Fast & Easy: 30 minutes or less (prep and cooking time).
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