Duck breast with soy sauce
1 serving
25 minutes
Duck breast with soy sauce is an elegant dish that harmoniously combines French cooking techniques with Eastern flavor notes. Historically, duck meat has been highly valued in French cuisine, and soy sauce adds a distinctive umami accent. The breast is juicy with a crispy, aromatic crust infused with garlic butter and savory spices. A light tang from lemon juice highlights the depth of flavor, while sesame adds a delicate textural nuance. This dish is perfect for both formal dinners and cozy family gatherings. It is served with sides that soften the richness of the duck fibers, such as airy mashed potatoes or a crunchy green salad.
1
Make shallow cuts on the skin of the duck breast (without cutting into the fillet) and salt it.
- Duck breast: 300 g
- Sea salt: pinch
2
Crush the garlic with a chef's knife.
- Garlic: 2 cloves
3
Place the duck skin-side down in a dry heated pan. Once the fat melts, add garlic and salt.
- Duck breast: 300 g
- Garlic: 2 cloves
- Sea salt: pinch
4
Periodically drizzle the fillet with garlic fat.
- Garlic: 2 cloves
5
Once the skin is nicely browned, flip it and reduce the heat to medium.
6
Season with turmeric and chili. After 3-5 minutes, flip and fry for another minute.
- Turmeric: pinch
- Chili powder: pinch
7
Then transfer to a baking dish.
8
Send to a preheated oven at 160 degrees for 8 minutes.
9
Mix soy sauce with water and add the juice of a small piece of lemon.
- Light soy sauce: 3 tablespoons
- Water: 3 tablespoons
- Lemon: 1 piece
10
Cut the breast into thick slices.
11
Sprinkle with sesame and serve.
- Sesame seeds: 1 teaspoon
