Preview

Honey glazed duck breast with lemon grass with asian slaw

Mains, Duck

A lemongrass infused honey glaze on a oven seared duck breast served with a green papaya and dakon slaw.

Ingredients

Recipe for 4 persons

For the duck

2 Unit(s)
Duck magret
200 Ml
Honey
1 Stick(s)
Lemongrass
1 Tbsp
Sesame seeds
1 Tbsp
Black sesame seeds
1 Clove(s)
Garlic
1 Tbsp
Roasted sesame oil
3 Tbsp
Light soy sauce

For the salad

1 Unit(s)
Daikon
0.50 Unit(s)
Green papaya
2 Unit(s)
Green onion
1 Sprig(s)
Mint
2 Sprig(s)
Fresh cilantro
1 Tbsp
Fresh ginger
50 Ml
Rice vinegar
50 Ml
Honey
1 Tbsp
Mirin
  • Salt and pepper

Preparation time: 45 min

Preheat your four at 400 °F

  • Set up
    Start by removing excess fat around the duck breast. With the tip of a knife make a checkered design on the skin side, carefully making sure not to cut through the skin and into the meat.With the help of a rolling pin, crush the lemon-grass and finely mince.Also finely mince the garlic.
  • For the slaw
    Peel and slice the papaya in 2. Empty it out and cut into thin slices. Peel and cut the dakon in the same way and cut them both into a julienne. Thinly slice the green onions, the cilantro and the mint. Grate the Ginger.Mix all ingredients together and leave to marinate for 20-30 min before serving. Salt and Pepper to your taste.
  • For the glazed duck breast
    In a small sauce pan bring together all the components going into the honey glaze. let it simmer for 3 min. Season the duck breast with salt. In a pan, on the skin side first, start searing the duck at medium heat, when enough fat has rendered bring up the temperature and sear until coloration and finish on the meat side. Place seared duck on a baking tray and cover with the honey glaze. Put the duck in the oven and cook for 10-12 min. Once it is cooked let the breast rest for at least 6 min before you slice them.
  • Plating
    In a warm plate place some duck slices in the middle and top with the papaya slaw. You can decorate the plate with the left over honey glaze and serve.
Searing the skin side first at a medium temperature will ensure that you render the fat correctly.

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