Roasted Duck Breast, Piquant and Sweet
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 duck breasts, with skin
- 6 tablespoon soy sauce, dark, sweet
- 3 teaspoons sambal oelek
- 1 tablespoon white wine vinegar
- 1 bell pepper (s), color as desired
- 4 spring onion (s)
- 1 clove garlic, pressed
Print Recipe
Pin Recipe Instructions
- Wash the duck breast and pat dry well. Now carefully cut off the skin with a sharp knife. Please make sure that only (!) The skin is removed and no meat is left on it! Then cut the skin into small, thin strips.
- Then put the duck skin in a large, non-stick pan or a wok (without oil!) And fry it first at medium heat, later at higher heat. After a few minutes, the fat will start to leak out of the skin. Skim it off again and again with a spoon and put it to one side (it is urgently needed!).
- Continue to roast the skin until it is dark brown and crispy. Then remove and set aside on a plate with kitchen paper and let cool down.
- Put the left out, collected fat back into the pan. Cut the duck breast into thin slices. Dice the peppers and spring onions or cut into fine rings.
- In a bowl, stir well the soy sauce, vinegar, sambal oelek and pressed garlic.
- Heat the fat from the skin in the pan and fry the duck breast strips in it. When this is almost done, add the spring onions and bell peppers and fry briefly. Please make sure that the vegetables stay crisp.
- Then also add the sauce to the pan and simmer gently for another 2 - 3 minutes. Season again with sambal and soy sauce.
- Serve on cooked rice or fried rice noodles and sprinkle with the crispy duck skin.
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