Rendered Duck Breast Recipe
Prepared to temperature with Plum Wine Sauce and a Basmati Rice Blend.
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Ingredients
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Duck Breast
Plum Wine Sauce
Basmati Rice Blend
Method
Duck Breast Preparation
- 1
Score the Duck Breasts
Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the scored duck breasts with salt and black pepper on both sides.
- 3
Render the Fat
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for 6-8 minutes, allowing the fat to render and the skin to become crispy.
- 4
Cook to Temperature
Flip the duck breasts and continue cooking for an additional 4-6 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from heat and let rest for 5 minutes before slicing.
Plum Wine Sauce Preparation
- 5
Combine Ingredients
In a small saucepan, combine plum wine, soy sauce, honey, grated ginger, and minced garlic. Bring to a simmer over medium heat.
- 6
Thicken the Sauce
In a small bowl, mix the cornstarch with water until smooth. Gradually add this mixture to the simmering sauce, stirring constantly until the sauce thickens. Remove from heat.
Basmati Rice Blend Preparation
- 7
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 8
- 9
Add Broth and Season
Pour in the vegetable broth and add salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
- 10
Fluff and Garnish
Remove from heat and fluff the rice with a fork. Stir in chopped scallions before serving.
