John Myers
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Glazed Duck Breast with Spicy Sauce
The perfect glazed duck breast with spicy sauce recipe with a picture and simple step-by-step instructions.
Pasta and vegetables:
- 5 g Mu-Err mushrooms
- 40 g Leek
- 30 g Carrot
- 2 Rods Spring onions
- 10 g Celeriac
- 30 g Red peppers
- 30 g Peppers yellow
- 30 g Green peppers
- 1 medium sized Red chilli
- 1 Egg
- 1,5 tbsp Sesame oil light
- 2 tbsp Sesame oil brown
- 1 tbsp Soy sauce
- 100 g Rice noodles
Sauce:
- 2 tbsp Sugar brown
- 1,5 tbsp Honey
- 50 ml Soy sauce
- 150 ml Sake
- 1 tbsp Hoi Sin Sauce
- 70 ml Water
- Rice vinegar
Preparation:
- Wash duck breasts with cold water, dry them and cut into the skin in a diamond shape. Keep ready.
- Mu Err mushrooms in a bowl, pour boiling water over them and let them swell. Wash the leek, cut in half and cut across into fine strips. Peel the carrot and cut into very thin slices. Wash the celery and cut into thin slices. Wash, dry and core all peppers and cut into thin, short strips. Clean the spring onions, cut into lozenges. Core the chilli, finely chop. Remove the roots from the swollen mushrooms and cut the rest into fine short strips.
- Prepare the sauce. To do this, caramelize sugar and honey in a saucepan. Deglaze with soy sauce, sake, Hoi Sin sauce and water. Season to taste with rice vinegar and let everything simmer a little syrupy over a mild heat. Try once in between. If the sauce is too strong, add a little more water and let it simmer. It should be piquant and strong.
- Let rice noodles soak in boiling salted water for 3 minutes. Drain through a sieve, keep ready.
Preparation:
- Preheat the oven to 140 ° (top / bottom heat). Pepper and salt the duck breasts on both sides. Place with the skin-side in the cold (!) Pan and then sear it over high heat until the skin is pale and browned. Turn it over once and let it take on some color on the underside. Place from the pan in the oven on the roasting rack (middle rail). Slide in the baking sheet underneath to catch the fat. Cooking time approx. 15-20 minutes – depending on the size of the breast. About 5 minutes before the end of the cooking time, glaze the skin of the breasts with the sauce, switch on the grill and briefly toast the skin. The duck breasts should still be pink on the inside.
- During the cooking time of the breasts in a wok (or larger saucepan), first process the beaten egg into a scrambled egg in 0.5 tbsp light sesame oil. Put on a plate, pick something up, have it ready.
- Add another tablespoon of light sesame oil to the wok and sauté the leeks, spring onions and carrots for about 2 minutes. Then add paprika, celery, chilli, mushrooms and dark sesame oil and sauté again for 2 minutes. Then immediately add the drained pasta, toss everything well, season with the soy sauce and finally fold in the scrambled eggs.
- Cut the duck breasts diagonally into slices and arrange them next to the noodles. Serve the sauce in an extra bowl.
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