When I was younger, I hated duck. The taste reminded me of pond water and farm dirt. It also could have been as a result of being chased around a farm by an overly protective mother duck. As I grew older, I eventually overcame the fear of being feathered to death by a duck. Now I love duck, especially duck breast.
Here’s another simple and quick recipe.
- 4 Duck Breasts
- 1/2 cup Lee Kum Kee Selected 5 Spices Marinade
- 1/2 packet of NOH Roast Duck Seasoning
- 1 lb Asian Greens of your choice (bok choy, ong choy, choy sum, or pea tips)
- 1/4 cup chicken broth or stock
- 3 chopped garlic
- 3 tablespoon oil (preferably grape seed oil)
- 1 tablespoon light soy sauce
Start by mixing the roast duck seasoning in a small bowl with some water. Add the marinade and mix.
Place duck breasts in a zip lock bag or between Saran wrap. Pound them with a mallet or a heavy pan. This will help cook the breasts evenly and prevent the skin from curling on the edges. Score the duck skin in a cross hatch (diamond) pattern. Cut through the skin and into a little of the fat but not through to the meat. This will help render the duck fat and make the skin crispy. (Genius here didn’t cut through the fat deep enough & was left with some extra fatty rubbery breasts. Redo!)
Pour the marinade over the duck breasts. Make sure both sides are even coated and refrigerate for 1 hour.
Remove the duck breasts from the marinade and pat lightly with a paper towel to remove the excess sauce. Heat a large skillet on medium high and melt a pat of butter or a tablespoon of oil. Add the duck breasts skin side down. Let it cook for 4-5 mins until the skin is crispy and lightly brown. Turn the duck breasts over and cook for another 8 mins. or longer. I prefer medium rare which will take about 8 mins.
*Unlike chicken, duck breast can be eaten medium rare. It should look similar to medium rare beef.
While the duck breasts are resting, saute your vegetables by using another pan or a wok. Heat pan on high heat and add oil. I prefer grape seed oil since it has a high smoke point and a very light flavor. It will not overpower your dish or leave it oily and greasy.
Once the oil has heated, add the garlic and vegetables. Saute for a minute and add the chicken stock and soy sauce. Saute until vegetables are cook.
To serve, cut the duck breast diagonally into pieces and fan out on a plate. Serve with the side of the sauteed vegetables.