Duck breast with shirataki rice
3 servings
40 minutes
Duck breast with shirataki rice is an exquisite combination of tender, juicy meat with a light garnish that offers unforgettable gastronomic sensations. This recipe, born in a signature kitchen, blends Eastern motifs with modern cooking techniques. The marinade of soy sauce, ginger, and mustard fills the duck with depth of flavor while roasting reveals its rich aroma. The unusual shirataki rice complements the dish with its delicate texture and ability to absorb sauces, making it an ideal accompaniment. Onion caramelization and fresh cherry tomatoes provide balance to the dish while sesame adds a spicy nutty note. This dish is perfect for a special dinner, allowing you to enjoy the harmony of flavors and textures in every bite.
1
Mix garlic pressed through a press, olive oil, soy sauce, lemon, mustard, ginger, and poultry seasoning in a deep bowl.
- Garlic: 2 pieces
- Olive oil: 3 tablespoons
- Soy sauce: 30 ml
- Lemon: 1 piece
- Mustard: 1 tablespoon
- Ground ginger: 1 teaspoon
- Poultry spice blend: 1 teaspoon
2
Generously grease the breast on both sides and place it skin side up in a hot skillet.
- Duck breast with skin: 2 pieces
3
Flip after 4-5 minutes. Fry for another 5 minutes on high heat.
4
Pack the duck in a baking sleeve and send it to the oven for 25 minutes at 180 degrees.
5
In the sauce left in the pan, fry the onion until golden brown. Then transfer it to a bowl.
- Onion: 1 piece
6
Fry the cherry tomatoes there for 3-4 minutes. Also set them aside in a bowl.
- Cherry tomatoes: 10 pieces
7
Put shirataki rice in a pan, fry for 3 minutes on high heat, stirring occasionally.
- Shirataki rice: 200 g
8
Combine shirataki with onion and tomatoes, sprinkle with sesame. Add salt if necessary.
- Sesame seeds: to taste
- Salt: to taste
9
Before serving, slice the duck into thick slices and sprinkle with sesame.
- Sesame seeds: to taste
