Ingredients with Measurements:
- 4 duck breasts, skin on
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/4 cup Mohnyin Tjin sauce
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the duck breasts with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. 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 sheet and roast in the oven for 10-12 minutes until cooked through.
7. In the same skillet, add the sliced peppers, onion, garlic, and ginger.
8. Cook for 5-6 minutes until the vegetables are tender.
9. In a small bowl, whisk together the soy sauce, honey, cornstarch, and Mohnyin Tjin sauce.
10. Pour the sauce over the vegetables and stir to coat.
11. Cook for another 2-3 minutes until the sauce has thickened.
12. Slice the duck breasts and serve with the pepper and onion mixture.
13. Garnish with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
Sodium: 800mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 6g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be used instead of duck breasts.
- Any color of bell pepper can be used.
- Maple syrup can be used instead of honey.
Variations:
- Add sliced mushrooms to the pepper and onion mixture.
- Use shrimp instead of duck for a seafood version.
- Add chopped peanuts for extra crunch.
Tips and tricks:
- Make sure to pat the duck breasts dry before seasoning to ensure crispy skin.
- Let the duck breasts rest for a few minutes before slicing to keep them juicy.
- Use a meat thermometer to ensure the duck is cooked to your desired temperature.
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 on the stovetop until heated through.
Presentation ideas:
Serve on a bed of rice or noodles for a complete meal.
Garnishes:
Chopped scallions or chopped peanuts.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli or a mixed green salad.
Troubleshooting advice:
If the sauce is too thick, add a splash of water 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.
Food history:
Mohnyin Tjin is a Burmese sauce made from fermented fish and shrimp.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve with rice or noodles for a complete meal.
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