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Duck Breasts with Honey Coriander Sauce
Ingredients :
  • 1 duck breast, 300 gr [10 oz]
  • salt
  • pepper, black, freshly ground
  • C oil, olive
  • 2 T coriander seeds (yes, use seeds)
  • C honey, light
  • C soy sauce
  • C chicken bouillon (duck stock if you've got it - yah, sure)
Preparation :
  1. Trim duck breast, score the fat side in a grid pattern season with salt & pepper, set aside
  2. Heat oil in a tiny frying pan
  3. Toss in the corriander seeds for about 30 seconds. Until they're aromatic and have darkened - but not burnt
  4. Strain the seeds and smush up in a mortar
  5. Honey and soy into a little pot. Heat to boiling
  6. Add hot stock and crushed coriander
  7. Boil semi vigorously for 10 minutes - reducing by at least a third, maybe by half
  8. Strain this sauce into yet another saucepan, set aside
  9. In an ungreased frying pan fry the duck, fat side down first - low/medium heat for 10 minutes
  10. Drain away the duck fat and turn over the breast fry for another 6 minutes or until done to your liking
  11. Cut the duck breast on the diagonal, thinly and meanwhile
  12. Reheat the honey-coriander sauce
  13. Fan out the sliced dusk in a couple of plates and drizzle sauce, through a strainer, around the duck
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