Asian Duck Breast

Asian Duck Breast

Asian Duck Breast is a delicious and flavorful dish that brings the rich taste of duck together with fresh vegetables and savory sauces. This recipe is not only straightforward but also offers a delightful dining experience that can impress family and friends alike. With its blend of textures and tastes, this dish is sure to become a favorite.

Why Make This Recipe

There are many reasons to make Asian Duck Breast. First, it’s a great way to explore new flavors and cooking techniques. Duck has a unique taste that pairs well with Asian ingredients, providing a mix of sweet, salty, and spicy. Second, this dish is quick to prepare, making it perfect for weeknight dinners or special occasions. Finally, it allows you to enjoy the benefits of nutritious vegetables alongside the rich protein of duck.

How to Make Asian Duck Breast

Ingredients

• 100 g bean sprouts
• 150 g sugar snap peas
• 2 spring onions
• 3 – 4 carrots
• 4 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 – 3 tbsp water
• 1 tbsp honey
• 1 lime
• 1 pinch of chili powder
• 2 duck breasts (boneless)
• 1 pinch of salt
• Some pepper
• 2 – 3 tbsp peanut oil

Directions

1. Soak the bean sprouts in cold water for about 20 minutes and then drain. Wash the remaining vegetables. For the sugar snap peas, trim and cut them diagonally in half. Trim the spring onions and slice them into thin rings. Peel the carrots and cut them into thin strips.
2. To make the sauce, mix the soy sauce with the oyster sauce, water, and honey using a whisk. Squeeze the lime and add the juice and chili powder into the mix.
3. Pat the duck breasts dry with a kitchen paper towel. Trim off any excess fat with a sharp knife. Cut the skin of the duck breast in a diamond pattern and season it all over with salt and pepper. Preheat the oven to 120 degrees Celsius (fan).
4. Heat the peanut oil in a pan. Sear the duck breast skin-side down for about 4 minutes over medium heat until crispy. Turn the duck breast and sear the meat side for about 1 minute. Place the duck breast in a baking dish and cook in the preheated oven for about 20 minutes.
5. If needed, add some oil to the pan and reheat. Add the prepared vegetables (except for the bean sprouts) and sauté for about 2-3 minutes while stirring constantly. Finally, add the bean sprouts and deglaze with the prepared sauce. Toss and then remove from heat.
6. Slice the duck breast and place it on top of the vegetables. Rinse the coriander, dry it off, pluck the leaves from the stems, and use them to garnish the dish. Enjoy your meal!

How to Serve Asian Duck Breast

Serve the sliced duck breast over a bed of the sautéed vegetables. Drizzle any remaining sauce over the top for added flavor. This dish pairs well with steamed rice or noodles for a complete meal. For an extra touch, you can garnish with chopped coriander or sesame seeds.

How to Store Asian Duck Breast

If you have leftovers, store them in an airtight container in the refrigerator. It is best to eat the dish within 2 days for the best flavor and texture. To reheat, warm in a pan over low heat to avoid drying out the duck.

Tips to Make Asian Duck Breast

• Make sure to score the duck skin well, as this helps it become crispy.
• Use fresh vegetables for the best flavor and crunch.
• Don’t skip the soaking step for the bean sprouts; it makes them crisper.

Variation

You can add other vegetables like bell peppers or bok choy to the dish for more variety. If you prefer a different protein, chicken thighs can also be used as a substitute for duck.

FAQs

1. Can I use frozen duck breasts for this recipe?
Yes, you can use frozen duck breasts. Just be sure to thaw them completely before cooking.

2. What can I use if I don’t have oyster sauce?
If you don’t have oyster sauce, you can substitute it with hoisin sauce or a mix of soy sauce and a bit of sugar.

3. Is it necessary to cook the duck in the oven?
Cooking the duck in the oven helps it cook evenly and stay juicy. However, you can also finish cooking it on the stovetop if you prefer, just make sure it’s cooked through.

Asian Duck Breast

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• Author: olivia
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Diet: Paleo

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Description

A delicious dish featuring duck breast paired with fresh vegetables and savory sauces for a delightful dining experience.

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Ingredients

Scale 1x2x3x

• 100 g bean sprouts
• 150 g sugar snap peas
• 2 spring onions
• 3 – 4 carrots
• 4 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 – 3 tbsp water
• 1 tbsp honey
• 1 lime
• 1 pinch of chili powder
• 2 duck breasts (boneless)
• 1 pinch of salt
• Some pepper
• 2 – 3 tbsp peanut oil

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Instructions

1. Soak the bean sprouts in cold water for about 20 minutes, then drain.
2. Wash the remaining vegetables. Trim and cut the sugar snap peas diagonally in half. Trim the spring onions and slice them into thin rings. Peel the carrots and cut them into thin strips.
3. Mix the soy sauce with oyster sauce, water, and honey using a whisk. Squeeze the lime and add the juice and chili powder into the mix.
4. Pat the duck breasts dry with a paper towel. Trim off excess fat. Score the skin in a diamond pattern and season with salt and pepper. Preheat the oven to 120°C (fan).
5. Heat peanut oil in a pan and sear the duck breast skin-side down for about 4 minutes until crispy. Turn and sear the meat side for about 1 minute. Place in a baking dish and cook in the preheated oven for about 20 minutes.
6. Add oil to the pan if needed, reheat, then sauté the prepared vegetables (except bean sprouts) for about 2-3 minutes, stirring constantly. Add bean sprouts and deglaze with the sauce. Toss and remove from heat.
7. Slice the duck breast and serve over the sautéed vegetables. Garnish with coriander leaves and drizzle remaining sauce over the top.

Notes

Score the duck skin well for crispiness. Use fresh vegetables for the best flavor. Store leftovers in an airtight container and consume within 2 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Searing and Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 80mg

Keywords: Duck, Asian, Quick recipe, savory, healthy, dinner