Grilled duck breast steak with plum sauce
2 servings
20 minutes
Grilled duck breast steak with plum sauce is a true delight of Pan-Asian cuisine. The tender duck meat infused with thyme and oregano aromas develops a crispy crust on the grill, while its juices form the base for caramelized onions. The plum sauce, both sweet and slightly spicy, adds an exquisite depth of flavor to the dish. The addition of figs, blackberries, and raspberries brings fruity freshness, while corn salad adds lightness. This recipe embodies a harmony of contrasts: juicy and crispy, sweet and salty, tender and spicy. The dish is perfect for a romantic dinner or special gastronomic enjoyment where each bite reveals a richness of flavor nuances.
1
Separate the duck breast from the bone and cut it into 2 equal parts lengthwise to make two steaks, wash with cool water, and dry with a paper towel.
- duck breast: 1 piece
2
Heat the grill pan and place the steaks skin side down for 3 minutes.
3
Flip the steaks and fry them on the inside for another 3 minutes.
4
Flip the skin again so that the pattern on the pan is perpendicular to the first marks from the pan (i.e., to get a grid after the second frying) and fry for another 2 minutes.
5
Flip it again to the inner side, also across the first marks from the grill pan, and fry for another 2 minutes, then turn off the heat and let the steak rest in the pan, covered with a lid.
6
Pour the steak juices into a small non-stick pan, heat it up, and add the julienned onion. Sauté on low heat until softened, then increase the heat and fry until crispy.
- Sweet red onion: 1 piece
7
Cut the plums in half lengthwise and remove the pit and traces of the stem.
- Red plums: 6 pieces
8
Place the plums in a saucepan, add salt, sprinkle with sugar, pour in 100 ml of water, add oregano and thyme, and simmer on low heat while stirring occasionally for about 10 minutes until the plums soften and reduce to a mushy consistency.
- Red plums: 6 pieces
- Oregano: pinch
- Thyme: to taste
- Coarse salt: pinch
- Sugar: pinch
- Balsamic vinegar: 5 ml
9
Pass the obtained mass through a sieve to separate the skin and large fractions.
- Red plums: 6 pieces
10
Cut the fig lengthwise into 4 pieces.
- Fig: 2 pieces
11
Place the steak on a plate, top with onion, next to it plum sauce, figs, berries, and salad.
- duck breast: 1 piece
- Sweet red onion: 1 piece
- Red plums: 6 pieces
- Fig: 2 pieces
- Blackberry: 4 pieces
- Raspberry: 2 pieces
- Corn salad: 30 g