Duck breasts like lacquered duck easy
A simplified recipe for lacquered duck breast, inspired by Asian cuisine. This easy version uses duck breasts instead of a whole duck and a flavorful marinade w
A simplified recipe for lacquered duck breast, inspired by Asian cuisine. This easy version uses duck breasts instead of a whole duck and a flavorful marinade with Chinese spices. Perfect for an exotic dining experience at home.
Time
4 h. 20 min. =
5 min. +
15 min. +
4 h.
Utensils
1 knife 1 frying pan 1 baking dish 1 oven 1 wooden spoon
Ingredients for 6 parts
- 4 garlics (28 g)
- 3 g. 4 spices powder
- 5 g. maïzena
-
100 ml. soya sauce
allergen ! - 6 duck breasts (2400 g)
- 50 ml. vinegar balsamic
Steps
- Score the fat of the duck breasts.
- Mix all the marinade ingredients in a dish.
- Coat the duck breasts with the marinade and let them marinate in the fridge for 4 hours, turning them halfway through.
- Preheat the oven to 180°C.
- Remove the duck breasts from the marinade and drain them.
- Cook the duck breasts fat side down in a hot pan for 5 minutes. Discard the rendered fat.
- Return the duck breasts to the pan, fat side down for 2 minutes, then flesh side down for 3 minutes. Remove them and place them in a baking dish.
- Bake the duck breasts for 5 minutes.
- Pour the marinade into a hot pan and stir until it becomes syrupy. Add a glass of water and continue to stir for 3 minutes. Set the sauce aside over low heat.
- Slice the duck breasts into thin slices and arrange them on a serving platter. Add the cooking juices to the sauce, mix and coat the duck. Serve immediately.