Duck breast in a frying pan
1 serving
15 minutes
Duck breast in a pan is an exquisite dish of Pan-Asian cuisine, combining the rich flavor of duck meat with spicy notes of spices. The duck, cut into medallions, is soaked in a fragrant marinade of soy sauce, red wine vinegar, and olive oil enriched with spicy adjika and chili pepper. Quick frying over high heat gives the meat an appetizing crust, while subsequent cooking over medium heat reveals its tenderness. The dish is perfect for lovers of exotic flavors and its rich taste pairs wonderfully with light sides like jasmine rice or fresh salad. It is recommended to serve hot to enjoy all the nuances of its unique flavor.
1
Slice the duck into medallions about 1.5 cm thick.
- Duck breast: 300 g
2
For the marinade, mix soy sauce, vinegar, and oil.
- Soy sauce: 0.5 teaspoon
- Red wine vinegar: 0.5 teaspoon
- Olive oil: 1 tablespoon
3
Add adjika.
- Dry adjika (spice blend): 0.5 teaspoon
4
Add pepper.
- Ground black pepper: to taste
5
Add chili.
- Chili powder: to taste
6
Add the duck and mix thoroughly.
- Duck breast: 300 g
7
Heat the pan.
8
Place the duck and fry on high heat for 2-3 minutes.
9
Stir, reduce the heat to medium, and fry for about 7 more minutes, stirring occasionally.
10
Place on a plate and serve.
