HOUSE OF ASIA
See the recipe
Peking duck breast with beetroot salad
An irreplaceable item on the holiday table? Of course, we're talking about duck. This one, made in our chef's recipe, is sure to impress everyone. Perfect, juicy, tender, and delicious! And it's all thanks to the soy sauce marinade and special, aromatic duck sauce.
Ingredients
6 tablespoons Peking duck sauce House of Asia
1 spoon White Sesame House of Asia
2 tsp House of Asia Light Soy Sauce
1 duck breast
Spring onions, cut into strips for decoration
Salt and pepper to taste
Beetroot salad:
1 spoon Young ginger for sushi House of Asia finely chopped
1 cooked beetroot, cut into strips
1 red onion, sliced into strips
4 cm of white part of leek, cut into strips
A few leaves of romaine lettuce, cut into strips
1 tablespoon carrots, cut into sticks
1 tablespoon finely chopped coriander
2 tablespoons of olive oil
2 tablespoons of chives
A method of preparing
1. Remove the skin from the breast and score it lightly in a crisscross pattern, being careful not to cut through the meat. Marinate it in soy sauce, salt, and pepper, and place it skin-side down in a dry, cold pan. Begin to render the fat over medium heat for 7-8 minutes, until the skin is golden brown. Flip the meat over and sear the other side.
2. Then transfer the breast to a plate and spread with 2-3 tablespoons of Peking Duck Sauce. Place in an oven preheated to 180°C.°C for 6-8 minutes (depending on its size). After this time, remove the duck and set aside for a few minutes.
3. Mix the vegetables for the salad and season to taste with olive oil, ginger, coriander and chives.
4. Slice the cooled duck breast. Lightly spread the remaining Peking Duck sauce on a plate, arrange the salad on top, and arrange the duck slices on top, sprinkling with sesame seeds and scallions.
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15-30 minutes 
Pasta 
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