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| General Category : Main Course |
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| Food Group : Poultry-Duck |
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| Elegant and easy! |
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Ingredients
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¼ cup (50 mL) hoisin sauce |
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2 tbsp (30 mL) each soy sauce and dry sherry or marsala |
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1 tbsp (15 mL) sesame oil |
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1 tbsp (15 mL) each minced fresh ginger and finely grated orange peel |
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1 tsp (5 mL) pepper |
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4 boneless duck breasts, 8 oz (250g) each or 2 - 16 oz (500 g) breasts |
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½ tsp (2 mL) salt |
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2 tbsp (30 mL) vegetable oil |
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1 tsp (5 mL) liquid honey |
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Preparation
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Stir hoisin with soy, sherry, sesame oil, ginger, orange peel and pepper. Pat duck dry and add to marinade, turning to coat. Let stand for 15 minutes or up to 4 hours.
Preheat oven to 400F (200C). Remove duck from marinade and blot skin with a paper towel. Sprinkle skin side evenly with salt.
Heat oil in a heavy, oven-safe skillet set over medium-high heat. Add duck, skin side down, and cook for 2 minutes or until golden. Turn and brush with marinade. Cook for 2 minutes. Turn again, so skin side is down, and set skillet in oven. Roast for 3 to 4 minutes or until cooked to medium-rare, about 90F (32C).
Remove duck from oven and brush honey evenly over skin. Let rest for 5 minutes. Slice lengthwise into long, thin strips.
Makes 4 servings.
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More Information
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Tip: If using large duck breasts, roast for 6 to 7 minutes in oven.
Fast & Easy: 30 minutes or less (prep and cooking time). |
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Nutritional information
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| Per serving (including skin): 676 cal (76% from fat), 57 g fat, 7 g carb, 35 g protein. Excellent source riboflavin, niacin, iron. |
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