煎鸭胸配香橙汁Duck Breast flavored with Anise and Orange Sauce jiān yā xiōng pèi xiāng chéng zhī

 Duck breast is an easy and delicious meal! Within less than 30 minutes of preparation and cooking time, you can get very moisturized breast with crispy skin. Serve them with a fruity sauce and your favorite vegetables.

 

 

 

 

Serves 2 to 3  

  • 2 pieces                                6-ounce (170g) duck breast鸭胸肉
  • salt and ground black peppercorns 盐和黑胡椒面
  • ½ tablespoon                     olive oil

Sauce

  • 1 cup (240ml)              orange juice, freshly juiced or use bottled orange juice
  • 2 slices                         ginger
  • 1                                     star anise八角
  • 1 tablespoon               light soy sauce生抽

Method

  1. Trim extra skin and fat off the breasts. Use a sharp knife to trim off any skin or fat that hangs off the sides of the breasts. Keep any skin and fat that sits on top of, or underneath the breasts.
  2. Score the skin of the duck breasts in a crisscross pattern. Use the same knife to make shallow cuts in the skin of the duck breast. This allows the fat to be released while the duck cooks. Try to only cut the skin, not the meat.  Sprinkle the duck skin with salt and ground black peppercorn.

3. Let’s sear the duck breast. Brush a frying pan with olive oil. Place the duck breasts skin-side down into the pan. Spread the duck breasts evenly in the skillet so that they aren’t touching each other. Cook the duck on your cooktop over medium-high heat for 7 to 10 minutes until the skin has browned and is crispy. If the pan starts vigorously spitting fat, turn down the heat slightly. Don’t move the duck around in the pan, just let it sit while it cooks.

4. Turn the breasts over and cook for another 5 minutes – your breasts will be medium-rare. If you prefer your meat to be well cooked, leave it in the oven for a few more minutes. If you prefer use over, you can move the pan to the middle shelf of a pre-heated oven (360 F) and cook for about the same time. But be sure, your pan is oven proof.

5. Transfer the duck to a chopping board and let it rest for 5 minutes. This will help increase the flavors and make the breast easier to cut.

6. In the same time, make the sauce. Place orange juice, star anise and ginger in a sauce pan and bring it to a boil over high heat, cook it till liquid reduces to only 30% of the original volume. Turn off the heat. Add into soy sauce. Your orange sauce is done!

7. Slice the breast crosswise using a clean knife. Cut through the breast crosswise on a slight diagonal angle. Place the duck slices in a serving plate. Drizzle the slices with the orange sauce.

Tips

  1. Cooking time of the breast depends on the thickness of the duck breast. You may get much bigger and thicker duck breast. If so, just add a few minutes when cooking on both sides of the duck breast.
  2. The duck oil left in the frying pan is perfect for cooking potatoes as a side dish. Simply half your baby potatoes, add into the frying pan and cook over medium heat for about 10 minutes.

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