Spicy breast hamadari
1 serving
25 minutes
Spicy duck breast gamadari is an exquisite dish of Chinese cuisine that combines spicy and fresh flavor notes. The origins of this recipe lie in traditional Chinese techniques of frying meat with aromatic spices and sauces. Duck breast, cooked to juiciness, is enriched with the warmth of celery root, carrots, and clarified butter, then complemented by the freshness of orange juice and the spiciness of chili pepper. Gamadari soy sauce adds a rich umami accent to the dish, while light caramelization in cognac reveals depth in flavor nuances. The finishing touch is the aroma of cinnamon that makes the presentation truly atmospheric. This dish is perfect for an eastern-style dinner, impressing with its balance of spices and light sweetness.
1
Clean the celery root, slice it into rounds, and sauté in melted butter with celery and carrots.
- Celeriac: 30 g
- Carrot: 30 g
- Clarified butter (ghee): 10 g
2
Season the chicken breast fillet with skin, place it skin side down in a pan with vegetables.
- Duck breast: 130 g
3
Sear the fillet on each side for about two minutes until medium doneness.
4
Add chili pepper, confit leek, rosemary, and pickled pepper to the pan (you can crush it in the pan for more aroma).
- Chili pepper: 2 g
- Leek: 10 g
- Rosemary: 3 g
5
Pour in the cognac, evaporate it, and add carrot-orange juice.
- Cognac (brandy): 30 ml
- Orange juice: 70 ml
- Carrot juice: 70 ml
6
Remove the breast fillet and slice it thinly.
7
Pour soy sauce, blanched broccoli (dip in boiling water for a few seconds, then immediately into cold water), and one slice of orange into the pan with vegetables.
- Soy sauce: 30 ml
- Broccoli: 30 g
- Oranges: 25 g
8
Place a vegetable cushion on the plate, add the duck on top, a slice of orange, and drizzle with sauce.
9
Light a cinnamon stick for aroma before serving.
- Cinnamon sticks: 5 g