Sunday, June 5, 2011

DUCK - Asian style - MY VERSION

I have been experimenting on a few duck breast preparations.  Here's something I'd like to share that has an Asian flavor twist.

Duck breasts(s) (increase ingredients per person throughout the recipe)
(You can also use smoked duck breast)
I first started with either a smoked duck breast on the left or a fresh Magret duck breast as seen on the right.

Other Ingredients:
Sunflower oil
Maple syrup

Season the duck breast with the above ingredients and place in pan with hot water on baking rack.  Bake at 350 degrees F preheated oven for about 30 minutes.  Remove and set aside while you make the garnish.

1 TB of shaved peeled ginger - per serving (preferably organic - this is a root and you don't want to ingest pesticides from the soil)
1 Stalk of scallion sliced
2TB of safflower or canola oil
salt for seasoning
Sambal oelek (Indonesian chili paste)

Saute the ginger and scallions in oil in small pot till wilted (about 10-15 minutes).  Season with salt.

Slice the duck breast as seen above.  I liked it best served with a cup of cooked rice on the side with sambal oelek on top, the ginger-scallion garnish and watercress salad. 

Another way of serving this dish if using the smoked duck prepared the same way; (as pictured above) is with balsamic syrup and micro-green salad.  The tangy balsamic syrup balances the strong duck taste.

Both ways are delicious and so easy to prepare.

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