Seared Duck

A lovely dish with the simple pleasing taste of duck.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)
Serves 2 Cook: 20 min

Ingredients

Duck breast fillets 2
Salt 1 tsp
Pepper a little
Sauce:
Light soy sauce 2 tbsp
Sake 2 tbsp
Ginger (grated) as required
Mooli (grated) as required
Cress as required
Spring onions as required
Cayenne pepper as required

Method

1
Season the duck with salt & pepper and rub in.
2
Put the duck in a frying pan (no oil) skin side down on medium heat.
3
When the skin is crisp and brown, turn it over.
4
When both sides are nicely browned (5-6 minutes), turn off the heat and cook on residual heat.
5
Remove the duck and thinly slice and arrange attractively on a serving dish.
6
Mix all the sauce ingredients together and pour over the duck. Serve with grated ginger and mooli, cress, roughly chopped spring onions and cayenne pepper.

Tips & Note

●When you press on the duck with your fingers, it should feel springy, this is the best texture. If you pierce with a skewer and blood comes out, it is rare. Springy with no blood is medium rare.

Seared Duck

A lovely dish with the simple pleasing taste of duck.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)

Serves 2

Cook: 20 min

Ingredients

Duck breast fillets 2
Salt 1 tsp
Pepper a little
Sauce:
Light soy sauce 2 tbsp
Sake 2 tbsp
Ginger (grated) as required
Mooli (grated) as required
Cress as required
Spring onions as required
Cayenne pepper as required

Seared Duck

Recipe ID :907 Posted on 24 JUL 2015

Serves 2

Cook 20min
views 6,769
printed 124

saved 2

A lovely dish with the simple pleasing taste of duck.

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Ingredients

Print Ingredients Email Ingredients
2
1 tsp
a little
2 tbsp
2 tbsp
as required
as required
as required
as required
as required

Method

Cook
20min
1
Season the duck with salt & pepper and rub in.
2
Put the duck in a frying pan (no oil) skin side down on medium heat.
3
When the skin is crisp and brown, turn it over.
4
When both sides are nicely browned (5-6 minutes), turn off the heat and cook on residual heat.
5
Remove the duck and thinly slice and arrange attractively on a serving dish.
6
Mix all the sauce ingredients together and pour over the duck. Serve with grated ginger and mooli, cress, roughly chopped spring onions and cayenne pepper.

Tips & Note

●When you press on the duck with your fingers, it should feel springy, this is the best texture. If you pierce with a skewer and blood comes out, it is rare. Springy with no blood is medium rare.

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