Spicy Duck with Leek and Bell Pepper Stew
Main Dishes | Pan-Asian cuisine
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
This duck pairs well with a sauce made from juniper berries, which is also used for chicken in this recipe.
Ingredients
- Star anise - 2 pieces
- Duck Breast - 4 pieces
- Green onion tops - 18 pieces
- Sweet Pepper - 2 pieces
- Olive Oil - 1 fl oz
- Lemon - 1 piece
- Vegetable Oil - 1 fl oz
- Soy Sauce - 1 tablespoon
- Honey - 1 tablespoon
- Sugar - 1 tablespoon
- Cinnamon - 1 piece
- Clove - 4 pieces
Step by Step guide
Step 1
Make several crosswise cuts on the skin of the duck breasts, being careful not to cut into the meat. Insert a clove into each breast, and break the star anise and cinnamon stick into pieces.
Step 2
Pour any vegetable oil over the fillets, massage the bird to ensure the oil is evenly distributed across all the duck breasts, and let them marinate for an hour.
Step 3
After an hour, remove all the spices and mix the remaining marinade with honey.
Step 4
Heat a skillet (not too high) and place the duck breasts skin-side down. Sear them, gradually increasing the heat, until the skin is golden brown. Flip and sear for one minute on the other side.
Step 5
Place the breasts (skin side up) in a preheated oven at 356°F for ten minutes. Two minutes before the time is up, brush the duck skin with a mixture of marinade and honey.
Step 6
Meanwhile, while the duck is in the oven, blanch the green onions by trimming the thin tops of the stems and placing them in boiling salted water for thirty seconds. Then, transfer the onions to the refrigerator or cool them under icy water to prevent them from losing their color.
Step 7
In a skillet, heat olive oil with soy sauce and sugar, and quickly sauté the thickly sliced bell peppers in this mixture. They should become tender but still retain their freshness.
Step 8
Add chopped green onion stems to the sautéed bell peppers, drizzle the stew with lemon juice, and serve it with spicy duck sliced into thick or thin pieces.
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