Cantonese Duck with sauce
Cantonese Duck with Sauce
- Preheat oven to 400°F.
- Using a sharp knife, score the skin of the duck breasts in a cross-hatch pattern, being careful not to slice the flesh.
- Season the duck breasts with salt and pepper.
- Place the duck breasts skin side down in a cold non-stick pan.
- Put the pan on the stove and turn up the heat slowly so that the fat renders out (7-10 minutes).
- Flip the duck breasts and sear them on the other side (2-3 minutes).
- Pour off some of the fat from the pan and, with the duck breasts skin-side down, put the pan into the oven to finish cooking (10 minutes or until an instant read thermometer reads 125-130°F for medium rare).
- Let duck breasts rest for 10 minutes before slicing.
- Serve with sauce.
- Whisk mustard, Accent seasoning and garlic powder into beer in a medium saucepan.
- Add soy sauce, apricot preserve, lemon juice and orange zest and simmer until warmed through and reduced to a sauce consistency.
- Whisk in butter to finish.
Cabbage Slaw Dressing
- To make dressing for cabbage slaw, take 1/4 cup of sauce, before the butter is whisked in.
- Add two tablespoons of olive oil and two tablespoons of rice vinegar.
- Whisk to combine.
You can serve this dish with rice and vegetables and spoon the remaining sauce on top. Enjoy!
What beer did you use with this recipe? Let us know using the hashtag #CheersCanada.