Lemongrass + Honey Glazed Joyce Farms Duck Breast Recipe
(GF) lentils, carrot, bok choy, cherry umbeboshi jus, togarashi
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Ingredients
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Duck Breast and Glaze
Method
Duck Breast Preparation
- 1
Prepare the Duck Breast
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- 2
Make the Glaze
In a small saucepan, combine the chopped lemongrass, honey, soy sauce, grated ginger, and minced garlic. Heat over medium heat until simmering. Reduce heat and let it simmer for about 5 minutes, until slightly thickened. Strain the mixture to remove the solids and set aside.
- 3
Cook the Duck Breast
Place the duck breast skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render out and the skin to become crispy. Once the skin is golden and crispy, flip the duck breast over and cook for an additional 4-6 minutes for medium-rare. Brush the glaze on the duck during the last minute of cooking.
- 4
Rest the Duck
Remove the duck breast from the skillet and let it rest for 5-10 minutes before slicing.