Crispy Duck Breasts with Glazed Carrots:
This recipe is in the latest issue of Saveur magazine – although strangely absent from their website…
2 lb small carrots, peeled
3 tbsp unsalted butter
2 tsp sugar
1″-piece ginger, peeled and grated
Kosher salt and freshly ground black pepper, to taste
Zest and juice of 2 limes
4 boneless skin-on duck breasts, skin scored in a crosshatch pattern
2 tsp Chinese five-spice powder
3 tbsp kecap manis (sweet soy sauce)
1 tbsp honey
Place carrots, butter, sugar, ginger, salt, pepper, and ½ cup water in a 12″ skillet. Place a piece of parchment paper cut to the size of skillet over carrots; bring to a simmer over medium-high heat. Cook until carrots are tender, 12-15 minutes. Uncover; cook until liquid is reduced to a thick glaze, 1-2 minutes. Stir in half the lime zest and juice; keep warm.
Season flesh side of duck with Chinese five-spice, salt and pepper. Place duck skin side down in a 12″ skillet; heat over medium-high heat. Cook, without flipping, until fat is rendered and skin is crisp, 5-6 minutes. Flip duck; cook until browned and to desired doneness, about 3 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the duck reads 130°. Transfer duck to a cutting board; let rest 10 minutes before thinly slicing on an angle.
Bring remaining lime zest and juice, plus kecap manis and honey to a simmer in a 1 qt saucepan over medium-high heat; cook, stirring, until honey is dissolved, 1-2 minutes. To serve, divide duck breasts and carrots among 4 plates; drizzle with sauce.
As I was eating the duck, I realized what it was missing something: Fish Sauce. It really made a huge difference. I highly recommend it.
Baby Bok Choy with Sesame-Maple Sauce:
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