Ingredients with Measurements:
- 4 duck breasts
- 2 tablespoons of caterpillar fungus powder
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- Plum sauce:
- 1 cup of fresh plums, pitted and chopped
- 1/4 cup of brown sugar
- 1/4 cup of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of grated ginger
- 1 tablespoon of cornstarch
- 1/4 cup of water
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the caterpillar fungus powder, soy sauce, honey, rice vinegar, sesame oil, salt, and pepper.
3. Rub the mixture onto both sides of the duck breasts.
4. Grill the duck breasts for about 5-7 minutes on each side or until they reach an internal temperature of 165°F.
5. While the duck is grilling, make the plum sauce by combining the plums, brown sugar, rice vinegar, soy sauce, and ginger in a food processor or blender. Blend until smooth.
6. In a small bowl, mix together the cornstarch and water. Add the mixture to the plum sauce and stir until well combined.
7. Heat the plum sauce in a small saucepan over medium heat until it thickens, stirring constantly.
8. Once the duck is cooked, remove it from the grill and let it rest for a few minutes before slicing.
9. Serve the sliced duck with the plum sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat. Duck breasts should reach an internal temperature of 165°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 5g
Cholesterol: 135mg
Sodium: 550mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 14g
Protein: 37g
Substitutions for ingredients:
- Instead of caterpillar fungus powder, you can use any other type of mushroom powder.
- Instead of duck breasts, you can use chicken breasts or pork chops.
- Instead of fresh plums, you can use canned plums or plum jam.
Variations:
- You can add other spices or herbs to the caterpillar fungus powder mixture, such as garlic, thyme, or rosemary.
- You can use a different type of fruit for the sauce, such as apricots, peaches, or cherries.
Tips and tricks:
- Make sure to let the duck rest for a few minutes before slicing to allow the juices to redistribute.
- If you don't have a grill or grill pan, you can also cook the duck in the oven or on the stovetop.
- To make the sauce spicier, you can add some red pepper flakes or hot sauce.
Storage instructions:
Leftover duck and sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the duck, place it in a preheated oven at 350°F for about 10-15 minutes or until heated through. To reheat the sauce, heat it in a small saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve the sliced duck on a platter with the plum sauce on the side. Garnish with fresh herbs or sliced plums.
Garnishes:
Fresh herbs, sliced plums, or sesame seeds.
Pairings:
This dish pairs well with steamed rice, roasted vegetables, or a green salad.
Suggested side dishes:
Steamed rice, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the duck breasts are sticking to the grill or grill pan, brush them with some oil before grilling.
- If the plum sauce is too thick, add more water or rice vinegar to thin it out.
Food safety advice:
Make sure to cook the duck to an internal temperature of 165°F to ensure it is safe to eat. Always wash your hands and cooking surfaces before and after handling raw meat.
Food history:
Caterpillar fungus, also known as Cordyceps sinensis, is a type of fungus that grows on the larvae of certain moths. It is highly valued in traditional Chinese medicine for its supposed health benefits. Plum sauce is a popular condiment in Chinese cuisine, often used as a dipping sauce for roasted meats.
Flavor profiles:
The grilled duck has a rich, savory flavor with a slightly earthy taste from the caterpillar fungus powder. The plum sauce is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party.
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