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Recipe : *** Thinly Sliced Duck Breast With An Oriental Sauce

Thinly Sliced Duck Breast With An Oriental Sauce
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    20 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Accompany with a mixture of shredded turnip, carrots, and zucchini cooked in a covered sauce pan with oil and water.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • ½ large fresh, boneless duck breast
  • salt and freshly ground black pepper, to taste
  • 1½ tablespoons red wine vinegar
  • 1 tablespoon honey
  • ½ tablespoons finely shredded ginger
  • 1 tablespoon herbs de thaï
  • 1 tablespoon dark rum
  • 1 leaf fresh mint, chiffonnade
  • 1 teaspoon sesame seeds, freshly roasted
  • 250 ml veal stock

  • Recipe preparation steps

  • 1
    Preheat serving plates.
  • 2
    Heat a small sauté pan over high heat. Salt and pepper duck breast on both sides and sauté, skin side down. When skin is brown, turn over and continue cooking. When done, but still rare, tent with foil and keep warm in a 75°C oven.
  • 3
    Meanwhile, bring vinegar to boil in a sauce pan over high heat. Reduce and add honey. When honey has melted, add stock, ginger, and Thai herbs. Reduce by half. Strain and add rum. Keep warm until ready to use.
  • 4
    Cut duck breast lengthwise into 8 thin slices. Put a few spoonfuls of sauce on each serving plate. Sprinkle mint over sauce. Arrange 4 slices of meat on top of sauce. Sprinkle with sesame seeds and serve.
  • Ready !