Duck breasts like lacquered duck easy
A simplified recipe for lacquered duck breast, inspired by Asian cuisine. This easy version uses duck breasts instead of a whole duck and a flavorful marinade with Chinese spices. Perfect for an exotic dining experience at home.
Ingrédients pour 6 parts
- 4 garlics
- 3 g. 4 spices powder
- 5 g. maïzena
- 100 ml. soya sauce
- 6 duck breasts
- 50 ml. vinegar balsamic
Ustensiles
- baking dish
- frying pan
- knife
- oven
- wooden spoon
Préparation
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Score the fat of the duck breasts.
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Mix all the marinade ingredients in a dish.
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Coat the duck breasts with the marinade and let them marinate in the fridge for 4 hours, turning them halfway through.
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Preheat the oven to 180°C.
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Remove the duck breasts from the marinade and drain them.
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Cook the duck breasts fat side down in a hot pan for 5 minutes. Discard the rendered fat.
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Return the duck breasts to the pan, fat side down for 2 minutes, then flesh side down for 3 minutes. Remove them and place them in a baking dish.
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Bake the duck breasts for 5 minutes.
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Pour the marinade into a hot pan and stir until it becomes syrupy. Add a glass of water and continue to stir for 3 minutes. Set the sauce aside over low heat.
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Slice the duck breasts into thin slices and arrange them on a serving platter. Add the cooking juices to the sauce, mix and coat the duck. Serve immediately.