Cook’s notes
A dish designed to be both simple and easy. Simple because the ingredients are few, and easy because the cooking process is not complex at all. Just sear and brown, and roast. The sauce that goes on top of the duck before serving doesn’t even require cooking.
Sear, brown and roast
In this recipe, the searing and browning happens on the stovetop, and the roasting takes place in the oven.Can the duck be cooked in an air fryer?
I actually entertained that idea. Air fry the duck without searing and browning on the stovetop. But duck skin is extremely fatty and the melted fat that will collect on the bottom of the air fryer basket may start smoking before the duck is done. Not only will that ruin the dish, it might be terribly dangerous too.Roast duck breast with spicy sweet sour sauce
Ingredients
- 1 duck breast fillet (that's half of the entire breast)
- salt
- pepper
For the sauce
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce available in the Asian section of groceries and supermarkets
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
To serve
- cooked rice
- finely sliced scallions
Instructions
- Preheat the oven to 375F.
- Wipe the duck breast dry with paper towels and rub liberally with salt and pepper.
- In a heavy oven-safe frying pan, sear the duck skin side down until fat has been rendered and the skin has browned.
- Flip the duck breast and sear the other side.
- Transfer the frying pan with the duck to the preheated oven and roast the duck for 8 to 15 minutes depending on how rare or cooked you want it.
- Take the duck out of the oven, transfer to a chopping board and cover loosely with foil. Allow to rest for 10 minutes before slicing.
- Mix the ingredients for the sauce.
- Slice the duck breast and divide into two portions.
- Half fill two bowls with cooked rice, arrange the duck slices on top, drizzle the sauce over the duck and pile on the sliced scallions.
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