14 April 2024

Sherry Lemongrass Glazed Duck Breasts

Suuuper yum! If you love duck breast like we do, you have to try this recipe! If you haven't ever had duck breast, this is a great first recipe to try. I served it with simple roasted red potatoes (seasoned only with salt and pepper, tossed in olive oil), and a side salad--perfect! The only issue I have with this recipe is that it takes quite a bit of time to prepare the lemongrass (be sure to plan for this); once you have that, the rest is easy :)

Link to my YouTube "making of the recipe" video: https://youtu.be/gN8v87EMUnQ

Original recipe credit: https://www.harvestyourown.ca/get-cooking/sherry-lemongrass-glazed-duck-breast/

Recipe below contains my modifications.

Ingredients:

1/2 T. canola oil
1/6 c. finely chopped shallots
heaping 1/2 T. chopped fresh ginger
1/2 c. lemongrass (tender inner part), finely chopped
1/2 c. sugar
1/2 c. sherry vinegar
2 duck breasts
salt & pepper, to taste

Directions:

1. In a small saucepan, heat canola oil over medium-low heat. Add the shallots and cook, stirring occasionally, for around 3 min.

2. Add the ginger and lemongrass. Stir and cook for around 1 min,

3. Stir in the sugar and sherry vinegar. Increase heat to bring to a boil. Keep at boil, stirring occasionally, and boil until reaches syrupy consistency (not sure how long, as I tried just simmering as original recipe said, was not getting there, so I increased heat to boil, which finally worked. Will update when I make next time.)

4. Meanwhile, score the duck breast skin in a cross-hatch pattern (be careful to only cut skin, not meat!) Season with salt and pepper (to taste), then place skin side down in a skillet (I used and recommend cast iron). Use low to medium-low heat to render the fat and slowly cook the duck breasts. Let cook until skin is crisped and browned (at least 8 min; mine took closer to 12 min). Turn breasts over and cook on other side until desired doneness is reached (I went around 5 min, which made mine close to medium).

5. Drizzle breasts with sauce to serve. Enjoy!


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