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The Best Roasted Duck

The Best Roasted Duck

The Best Roasted Duck | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

OMG this is the best roasted duck recipe ever! My first time cooking up duck and I couldn't believe how amazing it turn out. If I can make it so can you...

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Yields2 Servings
Prep Time10 minsCook Time9 minsTotal Time19 mins

 2 duck breast halves
 1 pinch of salt
 1 pinch cayenne pepper
 1 pinch ground black pepper
Sauce
 ½ cup chicken stock
 2 tbsp honey
 2 tbsp soy sauce
 2 tbsp rice wine
 1 tbsp grated fresh ginger
 1 tbsp tomato sauce
 1 pinch chili powder
 1 tsp lime juice

1

Preheat oven to 400 degrees F (200 degrees C).
Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.

2

Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.

3

Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.

Sauce
4

Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top

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Ingredients

 2 duck breast halves
 1 pinch of salt
 1 pinch cayenne pepper
 1 pinch ground black pepper
Sauce
 ½ cup chicken stock
 2 tbsp honey
 2 tbsp soy sauce
 2 tbsp rice wine
 1 tbsp grated fresh ginger
 1 tbsp tomato sauce
 1 pinch chili powder
 1 tsp lime juice

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.

2

Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.

3

Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.

Sauce
4

Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top

The Best Roasted Duck

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