Pan Fried Duck Breast With Pak Choi Asparagus Food
PAN FRIED DUCK BREAST WITH HONEY SOY SAUCE AND PAK CHOI
My planned dinner is easy, quick to make, and most importantly, very very delicious! Thanks to Mr Gordon Ramsay, this recipe has brought many happiness in my family!!! This is a modified version to suit me.
Provided by NoOnionNoGarlic
Categories Duck Breasts
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly. Mix the honey and soy sauce in a bowl.
- Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat. Drain the fat from the pan.
- Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Baste the duck continuously. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
- Meanwhile, heat a wok or a large pan, add vegetable oil. When the oil becomes hot, add Pak Choi and oyster sauce. Stir fry it for 5 minutes, dish out onto a plate.
- Slice the duck lengthways. You can use some of the Pak Choi as garnish.
- I like serving it with plain rice, drizzled with any left over honey soy sauce.
Nutrition Facts : Calories 470.9, Fat 25.9, SaturatedFat 6, Cholesterol 238, Sodium 2147.6, Carbohydrate 12.1, Fiber 0.3, Sugar 9.1, Protein 46
PAN FRIED DUCK BREAST
Pan Fried Duck Breast is one of the easiest French recipes you'll find. Best served with orange sauce, greens and dauphinoise potatoes.
Provided by Michelle Minnaar
Categories Main Course
Time 15m
Number Of Ingredients 2
Steps:
- Score each duck breast's skin with a sharp knife, ensuring not to cut into the meat.
- Season generously with salt and leave the duck breasts to stand for 15 minutes. Pat both sides dry with a paper towel.
- Place the duck breasts skin side down in a cold frying pan and switch on the heat to a medium-high setting.
- Wait. Leave the duck undisturbed for around 3-5 minutes (depending on size of breasts) and watch as the fat melts, which lubricates the meat. Using a spatula or tongs, you can press down on the meat side to ensure the skin is evenly cooked.
- Flip the breasts over and cook for 3-4 minutes, all depending on how well you like your duck cooked.
- We advise medium-rare pink. If the duck is thicker on one side, tip the breasts onto the thick sides and allow to cook for another 30 seconds to 1 minute.
- Remove from the pan and allow to rest for 5 minutes.
- Serve with your choice of vegetables and accompanying sauce. I suggest dauphinoise potatoes, steamed broccoli and orange sauce. Enjoy!
Nutrition Facts : Calories 808 calories, Sugar 0 g, Sodium 126 mg, Fat 78.7 g, SaturatedFat 26.4 g, Carbohydrate 0 g, Fiber 0 g, Protein 23 g, Cholesterol 152 mg
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