When I first tried to cook an at least a bit decent duck breast, it nearly ended with me in tears, a heartfelt oath "never ever to allow this vicious thing in my kitchen again!" and a less than tender duck breast. To cut a sad story short: it was not good, really really not good.
But my partner and me both love duck breast, so I kept on trying. After some more trial and error I finally produced a meal both incredible good looking, tasty and really easy to make.
So I decided to share this recipe I invented with you all.
Again with this recipe, I did not really weigh the exact amount of Veggies I used, because I tend to cook a bit more, so that there might be leftovers for me to bring to work and eat there.
Asia Style Duck Breast with Broccoli, Mushrooms and Black and Brown Rice
Ingredients (for at least 2 servings):
- one whole duck breast (at least 350 gr, 400 gr would be better, frozen or fresh)
- 1 cup black rice, 1/2 cup brown rice (uncooked)
- 1/2 broccoli
- ca. 200 gr. Mushrooms
- Soy Sauce (the salt reduced version), Teriyaki Sauce and/or Hoisin Sauce
- Garam Masala powder, salt, pepper, Curcuma, Curry powder
- fresh galic (1-2 cloves) and dried chillis
- green Curry paste
How I did it:
If the duck breast is frozen = thaw first, best would be over night
I always remove a bit of excess fat (don't throw away!) from the breast and criss/cross the skin with a knife down to the meat, without damaging the meat.
4x4 cuts might be enough.
Rub a mixture (1/2 tsp of each) of salt/pepper and Garam Masala all over the duck breast. Leave it outside the fridge while preparing/cutting the veggies and the rice.
Prepare the rice: put the uncooked rice in a pot and use twice as much water as rice. So, with this dish it was 1.5 cups of rice and 3 cups of water. I always add some salt, Curcuma and Curry powder (1/2 tsp of each).
Let it slowly boil/simmer until all the water is gone. The rice should be done by then.
Cut the broccoli up and cut the mushrooms into 4 pieces.
Finely dice the garlic cloves and cut the cilli (larger pieces = easier to remove), put aside for later.
Put the duck breast with the skinside down into a Wok (a pan will work too, but it should be one with high sides) and heat the Wok up. Also, add the fat you might have cut away earlier. Let it sear without turning for ca. 5-10min. (medium heat 6-8) is perfect.
When time is over, turn the breast and repeat the procedure for another 5 min.
By then, the skinside should be brown and the other side should have taken some colour, too.
Take out the meat, wrap it tightly in tinfoil and put aside.
Remove the rest of the excess fat, but keep the melted fat in the Wok. It carries all the aroma from the roasted duck and the spices!
Sear the garlic and chopped chilli in the Wok for ca. 2 min.
Put the broccoli into the Wok, add some Soy/Teriyaki Sauce (ca. 1-2 soup spoonfuls), 1 soup spoonful green Curry paste and ca. 50ml water. If you like it a bit sweeter, also add 1 spoon of Hoisin Sauce. Let the broccoli simmer for ca. 10 min. Then add the mushrooms and let them simmer for another 5-10 min.
Taste the sauce, if it needs additional seasoning, but be careful with the salt! Soy sauce already is very salty, as is some of the Curry paste. If it is too salty or spicy: you can add some coconut milk or cream.
At the same time, I heated up a small pan, unwrapped the duck breast and put it in the pan. Meatside first and then for the last 5 min. skinside down to make it all crispy.
Arrange the rice and veggies on a plate and cut up the duck breast (4-6 slices for each).
The meat should be juicy and rose coloured and the fat should be browned and crispy.
I hope you enjoy this!