Lacquered Duck Breasts
Savor the aromatic and flavorful essence of Chinese cuisine with this tantalizing recipe featuring juicy duck breasts glazed in a zesty orange soy sauce. With a perfect balance of sweet and savory notes, this dish is sure to impress your taste buds. Accompanied by steamed white rice and spicy long beans, each bite offers a delicious fusion of textures and tastes, making it an exquisite dining experience for any occasion.
— Constant Cookbook
Ingredients
- 1/2 cup light soy sauce
- Zest of 2 oranges, cut into strips 1 inch wide
- 1/2 cup fresh orange juice
- 2 Tbs. firmly packed light brown sugar
- 2 tsp. honey
- 2 Tbs. hoisin sauce
- 2 pinches of chili flakes
- 3 tsp. Chinese five-spice blend
- 2 duck breast halves, each about 12 oz.
- Salt, to taste
- Steamed white rice for serving
- Spicy long beans for serving
Instructions
- In a small saucepan over medium heat, combine the soy sauce, orange zest, orange juice, brown sugar, honey, hoisin sauce, chili flakes and 2 tsp. of the five-spice blend. Bring to a simmer and cook until reduced by half, about 10 minutes. Set the glaze aside.
- Preheat an oven to 425°F.
- Season the duck breast halves with salt and sprinkle the skin of each half with 1/2 tsp. of the five-spice blend. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
- Heat a large ovenproof sauté pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is crisp and golden, 12 to 15 minutes. Remove the pan from the heat and transfer the duck to a plate. Drain the fat from the pan and reserve the fat for making the spicy long beans.
- Return the duck, skin side up, to the pan; do not set the pan on the stovetop. Baste the duck generously with the glaze every 10 minutes for a total of 4 times. Transfer the pan to the oven and roast for 10 to 12 minutes for medium-rare.
- Transfer the duck to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the duck into 1/4-inch slices and serve immediately with steamed rice and spicy long beans. Serves 4.
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