Duck is not so easy to handle in the kitchen. There is a reason why this protein is predominantly used by trained chefs. But of course I had to try anyway. I found a recipe that was not too hard, and it turned out quite tasty.
“Chinese
What you’ll need:
- 2 duck breasts around 8 oz each
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- Five Spice Powder
- 1 cucumber, deseeded and julienned
- 2 green onions, chopped
- 3 cloves garlic, minced
- 3 tbsp hoisin sauce
- salt and pepper to taste
Preheat the oven to 350 degrees.
With a sharp knife poke a few holes into the duck breast. Sprinkle Five Spice powder onto the duck breast and massage it in. Season with salt and pepper. Marinate the ducks skin up, without a cover, in the sherry and soy sauce for at least 12 hours. Julienne the cucumber and dice the green onion.
In a heavy and oven proof pan fry the duck skin side down without any oil. Cook until most of the fat has run out into the pan, and the skin is a nice golden brown, about 3 -5 minutes on medium heat. Turn the duck over and cook for another 2 – 4 minutes. Place the pan with the duck in the oven and bake for 5 minutes.
For the sauce, cook the garlic in oil for a couple of minutes, then add the cucumber, green onion, and hoisin sauce.
Serve with white rice, brown rice, sticky rice or Jasmin rice!
Bon Apètit!
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