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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