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
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.
Season the Duck
Rub the scored duck breasts with salt and black pepper on both sides.
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.
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
Combine Ingredients
In a small saucepan, combine plum wine, soy sauce, honey, grated ginger, and minced garlic. Bring to a simmer over medium heat.
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
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
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.
Fluff and Garnish
Remove from heat and fluff the rice with a fork. Stir in chopped scallions before serving.
