1/2 can of 7Up or Ginger Ale
1/4 c of soy sauce
1TB of powdered 5 Spices (available in Asian stores)
3TB of corn syrup
Sauce for Brushing:
1/3 c of Plum Barbecue sauce (I used F&W - Fischer & Wieser Hot Plum Chipotle Sauce for brushing
Marinate the duck breasts in the first 4 ingredients for 4 hours. Place in pan half filled with hot water (bain marie) on rack. Brush the duck generously with the Hot Plum Chipotle Sauce or Plum Barbecue sauce. Bake for 20-25 minutes in preheated 350 degrees F oven. Remove and let sit for 30 minutes before slicing.
|Pictured above 4 duck breasts served|
Garnish or Accompaniment uses 1 bunch of chopped scallions and 1-1/2 inch peeled and shaved ginger sauteed in safflower oil seasoned with sea salt generously. I cooked this in a small saucier pot as pictured.
|Can be served as dinner with rice on the side and Siracha sauce on top of the rice. Above, served with salad and the ginger scallion condiment.|
We used left over slider buns or hot dog buns to make sandwiches.
The sandwich had siracha, cilantro, the scallion-ginger condiment, pickled relish - mayonnaise is optional.
Try it, we loved it!!
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