Ingredients with Measurements:
- 4 duck breasts
- 1 cup of plum sauce
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 2 tablespoons of honey
- 2 garlic cloves, minced
- 1 teaspoon of ginger, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Oven-safe skillet or baking dish
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the plum sauce, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes.
3. Season the duck breasts with salt and pepper.
4. Heat an oven-safe skillet or baking dish over medium-high heat.
5. Place the duck breasts skin-side down in the skillet and cook for 5 minutes or until the skin is crispy and golden brown.
6. Flip the duck breasts over and brush the plum sauce mixture over the top.
7. Transfer the skillet or baking dish to the oven and bake for 10-15 minutes or until the internal temperature of the duck breasts reaches 165°F (74°C).
8. Remove the skillet or baking dish from the oven and let the duck breasts rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
- Internal temperature of duck breasts: 165°F (74°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350 per serving
- Fat: 14g
- Carbohydrates: 23g
- Protein: 34g
Substitutions for ingredients:
- Plum sauce: Hoisin sauce or apricot preserves can be used as a substitute.
- Soy sauce: Tamari or coconut aminos can be used as a substitute.
- Rice vinegar: Apple cider vinegar or white wine vinegar can be used as a substitute.
- Honey: Maple syrup or agave nectar can be used as a substitute.
Variations:
- Add sliced scallions or sesame seeds as a garnish.
- Use chicken breasts instead of duck breasts.
- Add sliced vegetables, such as bell peppers or onions, to the skillet or baking dish before baking.
Tips and tricks:
- Make sure to score the skin of the duck breasts before cooking to help render the fat and get crispy skin.
- Use a meat thermometer to ensure the duck breasts are cooked to the correct internal temperature.
- Let the duck breasts rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store any leftover duck in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the duck in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the sliced duck breasts on a bed of rice or noodles.
- Garnish with sliced scallions or sesame seeds.
Garnishes:
- Sliced scallions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
Troubleshooting advice:
- If the skin of the duck breasts is not crispy enough, try cooking them for a few more minutes on the stovetop before baking.
- If the plum sauce mixture is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the duck breasts to the correct internal temperature to ensure they are safe to eat.
Food history:
- Plum sauce is a popular condiment in Chinese cuisine and is often used in dishes such as Peking duck.
Flavor profiles:
- Sweet and tangy with a hint of spice.
Serving suggestions:
- Serve the sliced duck breasts on a platter with the plum sauce mixture drizzled over the top.
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Region: Chinese