In The Kitchen

Sauteed Duck Breasts with Southeast Asian Slaw

This is a lovely way to prepare and serve duck and it’s a great recipe to follow if you’re working with duck for the first time.  The tender meat and light slaw complement each other very nicely.   We hope you enjoy!


Sautéed Duck Breasts with Southeast Asian Flavors and Slaw

Serves: 6


3 tbsp. brown sugar
2 tbsp. fish sauce
3 tbsp. lime juice
1 tsp. sriracha

2 medium carrots, julienne
1 Napa cabbage, finely shredded (about 3 cups)
3 scallions, including some green, thinly sliced
3 Tbsp. cilantro leaves
3 Tbsp. mint, finely sliced
Stir together all the dressing ingredients in a large bowl. Add the slaw ingredients and toss to combine. Taste, and adjust seasonings. Refrigerate until ready to serve.

2 whole boneless duck breasts, split, trimmed of excess skin and fat and scored 3-4 times diagonally
1 tbsp. grated ginger
1 tbsp. garlic
6 shallots, thinly sliced
2 tbsp. sweet soy sauce
3 tbsp. thin soy sauce
2 tbsp. sugar
1 tbsp. fresh cracked black pepper

Season the duck breast with salt and pepper to taste. Heat half the butter in a heavy-bottomed skillet measuring at least 9 inches across the bottom. Swirl the skillet over high heat until the butter has melted. Continue to heat until the butter stops foaming and has just begun to color. Lay the duck breasts in the skillet, skin side down.
Maintain a medium high heat, so the fat sizzles but does not smoke, and sauté the breasts until the skin is crisp and well browned, 8 to 10 minutes. If the skin starts to brown too quickly, turn the heat down. Quickly drain all but 1 tablespoon of the fat from the pan. Turn the breasts with tongs; cook the other side until the meat is medium rare, 4 to 5 minutes. Keep warm until ready to serve. In the same pan, sauté the shallots, ginger and garlic until soft. Add the soy sauces, sugar and pepper. Reduce to a sauce consistency.
To serve: Plate slaw with sliced duck breast on the side. Garnish duck with sauce.

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