Breast of Duck with Asian Spices
Chef: Sébastien Pollender, Auberge Bromont
2 Pekin Duck breasts (170 g, approx. 6 oz), skinned
175 ml (3/4 cup) olive oil
75 ml (1/3 cup) oyster sauce
5 ml (1 teaspoon) chopped fresh ginger
5 ml (1 teaspoon) curry powder
5 ml (1 teaspoon) ground cardamom
25 ml (2 tablespoons) fresh lemon juice
25 ml (2 tablespoons) clover honey
1 grey shallot, chopped
1 clove garlic, chopped
Salt and pepper to taste
150 ml (2/3 cup) hydromel wine
50 ml (1/4 cup) veal (or beef) stock
Strips of red pepper, pakchoi, broccoli florets and yellow beet, to garnish
Garlic and basil to taste
- Mix all ingredients thoroughly except duck and veal stock, reserving
125 ml (1/2 cup) of the hydromel wine.
- Let the duck marinate in this mixture for 90 minutes, in the refrigerator. - Wipe off excess moisture.
- Preheat oven to 175ºC (350ºF).
- In a skillet, seal the duck on high heat on both sides.
- Finish cooking in the oven, allowing 10 minutes for the flesh to remain pink. Remove excess fat from skillet.
- Deglaze with the reserved hydromel wine and boil down.
- Add the veal stock. Bring to boil again and remove from heat.
- In a skillet, stir fry the vegetables in olive oil. Add garlic, basil,
salt and pepper to taste.
- Arrange vegetables in center of platter and surround with duck and coat with sauce.