Ingredients with Measurements:
- 4 duck breasts
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together grated ginger, minced garlic, salt, black pepper, soy sauce, and honey.
3. Score the skin of the duck breasts in a crosshatch pattern and rub the ginger mixture all over the duck breasts.
4. Heat vegetable oil in a large skillet over medium-high heat. Add the duck breasts, skin side down, and cook for 5-6 minutes until the skin is crispy and golden brown.
5. Flip the duck breasts and cook for another 2-3 minutes.
6. Transfer the duck breasts to a baking dish and bake in the preheated oven for 10-12 minutes or until the internal temperature reaches 165°F (74°C) for medium-rare.
7. In the same skillet, add orange juice and bring to a boil. In a small bowl, mix cornstarch and water until smooth and add to the skillet. Stir until the sauce thickens.
8. Serve the duck breasts with the orange sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 19g
Protein: 36g
Substitutions for ingredients:
- Chicken breasts can be substituted for duck breasts.
- Maple syrup can be substituted for honey.
- Lemon juice can be substituted for orange juice.
Variations:
- Add sliced scallions or sesame seeds on top for garnish.
- Use teriyaki sauce instead of soy sauce and honey for a different flavor.
- Add chopped vegetables such as bell peppers or broccoli to the skillet for a one-pan meal.
Tips and tricks:
- Make sure to score the skin of the duck breasts to help render the fat and create a crispy skin.
- Use a meat thermometer to ensure the duck breasts are cooked to the desired temperature.
- Let the duck breasts rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the duck breasts on a bed of rice or noodles with the orange sauce drizzled on top.
Garnishes:
Sliced scallions or sesame seeds
Pairings:
- Serve with a side of steamed vegetables such as broccoli or bok choy.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Rice or noodles
Troubleshooting advice:
- If the skin of the duck breasts is not crispy enough, try cooking them for a few more minutes on the skin side before flipping.
- If the sauce is too thick, add more orange juice to thin it out.
Food safety advice:
- Make sure to cook the duck breasts to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Duck has been a popular protein in Chinese cuisine for centuries. Ginger and orange are also commonly used flavors in Chinese cooking.
Flavor profiles:
Savory, sweet, and tangy
Serving suggestions:
Serve with a side of steamed vegetables and rice or noodles for a complete meal.
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Region: Chinese