Peking Duck with Syrup Liege
Average
35 mins
Ingredients
4 p.
- 2 duck breasts
- 4 tbsp Sirop de Liège (l'Original)
- 3 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tsp fresh grated ginger
- 1 clove of garlic
- 1 star anise
- 10 cl chicken stock
- 1 tsp sesame seeds
- 1 pinch salt
Recipe
35 mins
Preparation:
15 mins
|
Cooking:
20 mins
|
Marinating:
1
Mix the Lège syrup, soy sauce, vinegar, ginger, crushed garlic and star anise. Set aside this glaze which will serve as both a glaze and a sauce base.
2
Score the skin of the duck breasts in a tight criss-cross pattern, without cutting into the flesh. Season both sides with salt. This scoring helps the fat to render and the skin to become crispy.
3
Place the duck breasts skin-side down in a cold frying pan, then turn on the heat to medium. Allow the fat to render and the skin to brown for 8 mins, removing any excess fat once or twice.
4
Turn the duck breasts over and continue cooking on the flesh side for 3 mins for medium-rare meat. Set them aside under a sheet of aluminium foil while you prepare the sauce.
5
Discard the fat from the frying pan, pour in the reserved glaze and the chicken stock. Reduce for 4 min over a medium heat until you have a syrupy, glossy sauce that coats the back of a spoon.
6
Move the duck breasts into the pan, coat them in sauce on all sides. Slice on the diagonal, drizzle with sauce, sprinkle with sesame seeds and serve immediately.
BBQDinnerThe classicMarinateChristmasNew YearSupperMeat and poultry
