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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lacquered Duck Breasts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Lacquered Duck Breasts Empty Lacquered Duck Breasts

    Post by Lobo Sun 24 Jan 2016, 9:07 pm

    Lacquered Duck Breasts Img84l
    Lacquered Duck Breasts
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    Prep Time: 25 minutes
    Cook Time: 50 minutes
    Servings: 4
    These duck breasts are brushed with a flavorful glaze that produces a shiny lacquered coating. Serve with steamed rice and our Spicy Long Beans.






    • 8

    Ingredients:


    • 1/2 cup light soy sauce
    • Zest of 2 oranges, cut into strips 1 inch wide
    • 1/2 cup fresh orange juice
    • 2 Tbs. firmly packed light brown sugar
    • 2 tsp. honey
    • 2 Tbs. hoisin sauce
    • 2 pinches of chili flakes
    • 3 tsp. Chinese five-spice blend
    • 2 duck breast halves, each about 12 oz.
    • Salt, to taste
    • Steamed white rice for serving
    • Spicy long beans for serving

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    Lacquered Duck Breasts Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    In a small saucepan over medium heat, combine the soy sauce, orange zest, orange juice, brown sugar, honey, hoisin sauce, chili flakes and 2 tsp. of the five-spice blend. Bring to a simmer and cook until reduced by half, about 10 minutes. Set the glaze aside.

    Preheat an oven to 425°F.

    Season the duck breast halves with salt and sprinkle the skin of each half with 1/2 tsp. of the five-spice blend. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.

    Heat a large ovenproof sauté pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is crisp and golden, 12 to 15 minutes. Remove the pan from the heat and transfer the duck to a plate. Drain the fat from the pan and reserve the fat for making the spicy long beans.

    Return the duck, skin side up, to the pan; do not set the pan on the stovetop. Baste the duck generously with the glaze every 10 minutes for a total of 4 times. Transfer the pan to the oven and roast for 10 to 12 minutes for medium-rare.

    Transfer the duck to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the duck into 1/4-inch slices and serve immediately with steamed rice and spicy long beans. Serves 4.
    Williams-Sonoma Kitchen.

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