Seared Duck Breast / Sweet Chili Reduction / Roasted Potatoes Tossed In Fresh Basil & Lemon Zest / Grilled Asparagus Recipe
Enjoy a perfectly seared duck breast drizzled with a sweet chili reduction, served alongside roasted potatoes tossed in fresh basil and lemon zest, and grilled asparagus.
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Ingredients
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Duck Breast
Sweet Chili Reduction
Roasted Potatoes
Grilled Asparagus
Method
Duck Breast
- 1
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sweet Chili Reduction
- 3
Make the Reduction
In a small saucepan, combine the sweet chili sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat and let it reduce for about 10 minutes until slightly thickened.
Roasted Potatoes
- 4
Roast the Potatoes
Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown. Once done, toss with fresh basil and lemon zest.
