Duck Breast a L’orange, Asian Style |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Martin Yan Ingredients:
1 tablespoon fish sauce |
1 teaspoon cornstarch |
1/8 teaspoon salt |
1 lb boneless duck breast, skin scored |
1/2 cup fresh orange juice |
1 tablespoon minced ginger |
1 teaspoon chili-garlic sauce |
1/8 teaspoon chinese five spice powder (or to taste) |
2 oranges, segmented |
1 tablespoon coarsely chopped crystallized ginger |
Directions:
1. Preheat oven to 375°F.
2. Make marinade: combine all marinade ingredients in a bowl; mix well.
3. Add the duck; turn to coat evenly; let stand for 10 minutes.
4. Make the sauce: combine the sauce ingredients in a small saucepan; set aside.
5. Place a nonstick, ovenproof frying pan over high heat until hot; place duck, skin side down, in the pan and cook until golden brown, about 3 minutes.
6. Turn the breasts over and cook 3 minutes.
7. Place the pan in the oven and roast until the duck is med-rare, 8-10 minutes.
8. Remove from the oven and let duck rest for 5 minutes; do not cover the duck or the skin will not be crisp.
9. While the duck is resting, bring the sauce to a boil over med-high heat; cook until it reduces slightly, about 2 minutes.
10. Remove from heat, add the orange segments; stir to coat.
11. Slice the duck and arrange on a serving platter; pour the sauce over the duck and sprinkle with crystallized ginger.
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