Duck Breast in a Soy-Caramel Sauce Recipe
An excellent recipe for cooking duck breast according to the recipe of a French butcher. A very tasty dish.
Servings
2
Cook Time
50minutes
Servings
2
Cook Time
50minutes
Ingredients
Instructions
  1. A set of products necessary for the preparation of this dish.
  2. Prepare duck breast: cut off excess fat from the sides. Then cut the breast into medium pieces.
  3. To prepare the marinade: peel the garlic, cut into slices (not too finely). Add soy sauce, honey, lemon juice and ground black pepper (to taste). Stir until smooth.
  4. Add the pieces of duck, mix, cover with foil and leave in the refrigerator: at least for an hour, maximum for a day. Naturally, the longer, the tastier.
  5. After a day, remove the meat from the marinade, dry the pieces with a paper towel. Do NOT pour out the marinade, but strain off the garlic, we will still need the marinade. Discard the garlic.
  6. Fry the meat from a very well-heated side WITHOUT oil. The baking time depends on your preferences: if you like blood, then fry for about 1-2 minutes, if more than fried – about 4-5 minutes. But the duck can not be fried for too long, it is served pink.
  7. When the meat is ready, take it out. And pour the marinade into the pan and simmer for a few minutes so that the marinade thickens and caramel forms. It took me 2-3 minutes.
  8. Serve hot, sprinkled with caramel and berries (optional). A great side dish – vegetables, mashed potatoes.
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