Zesty Lemon Duck

Recipe Ingredients

2		Boneless skin-on duck breast halves
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/4 cup	15g / 0.5oz	Cornstarch
2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Cornstarch - dissolved in
2 teaspoons	10ml	Water
		For The Sauce
1 cup	237ml	Zesty lemon sauce
1/4 cup	59ml	Pineapple chunks
2 tablespoons	30ml	Chicken stock
		= (or canned chicken broth)
1 tablespoon	15ml	Crystallized ginger - cut thin strips

Recipe Instructions

Lay the duck breast halves, skin-side down, on a work surface and trim any fat that extends beyond the breast meat. Turn breast halves over and, with the tip of a knife, lightly score the skin in a crosshatch pattern to keep the skin from shrinking. Sprinkle both sides of the duck breasts with salt and pepper. Dust with cornstarch to coat lightly, tapping off any excess.

Prepare the Sauce: Stir the lemon sauce, pineapple chunks, stock and ginger together in a bowl.

Heat a wide skillet over medium-high heat until hot. Add the oil, swirling to coat the bottom of the pan. Add the duck breasts, skin-side down, and cook until the skin is crisp and brown, 4 to 5 minutes. Flip the breasts and cook until the meat is cooked to medium-rare, 5 to 6 minutes.

Transfer the duck to a plate. Spoon off all but 1 tablespoon of the drippings from the pan. Return the pan to medium-high heat, pour in the sauce and bring to a boil. For a thicker sauce, stir in the dissolved cornstarch and cook until the sauce boils and thickens, about 1 minute. Remove from the heat.

To serve, slice each duck breast on the bias into 5 slices. Fan the slices out on a plate and spoon the sauce over them.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Cantonese - Favourites) - from the TV FOOD NETWORK CANADA

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.