HOUSE OF ASIA
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Duck breast in orange sauce
Duck is an exceptionally exquisite dish on the holiday table. Our chef has created a recipe especially for this occasion that will surely charm your guests. The perfect marinade made with mushroom soy sauce, ginger paste, and Chinese spices will make the meat perfectly tender, juicy, and melt-in-your-mouth.
Ingredients
2 tablespoons of roasted House of Asia white sesame seeds
2 duck breasts
Marinade:
3 tablespoons House of Asia Mushroom Soy Sauce
1 teaspoon House of Asia Ginger Pastes or 2 cm of grated ginger root
1 teaspoon House of Asia Spices for Chinese or Japanese Cuisine
2 tablespoons chopped cilantro
2 tablespoons of olive oil
SOS:
1 teaspoon Ginger paste House of Asia or 2 cm of grated ginger root
1 spoon of honey
1 orange, cut into segments (without membranes)
250 ml freshly squeezed orange juice
1 small onion, diced
1 teaspoon of potato starch mixed with a little water
A method of preparing
1. Pat the duck breasts dry with paper towels. Mix all the marinade ingredients together. Score the skin of the breasts in a crisscross pattern, and rub the other side of the meat with the prepared marinade. Refrigerate for a few hours (preferably overnight).
2. Gently pat the meat dry and place it skin-side down in a pan. Fry over medium heat until golden brown, then flip and fry for another few minutes. Then transfer the breasts to an ovenproof dish and bake in a preheated oven at 180°C for 6-8 minutes. After this time, remove and let rest for 5-6 minutes. (Reserve any juices from frying and baking for the sauce.)
3. Prepare the sauce: heat the honey in a saucepan, add the onion and ginger paste, and sauté for 2-3 minutes. Then add the juices from the roasted meat and the squeezed orange juice. Cook for 5 minutes and then add the orange segments. Finally, thicken the sauce with potato starch.
4. Cut the duck breast into slices, pour the prepared sauce over it and garnish with sesame seeds.
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