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Oriental Roast Duck with Ginger Sauce
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| Artist: |
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| Categories: |
Chicken, Duck, Ginger, Herbs & Spices, Oriental, Poultry |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | ROAST DUCK: | | 8
| | Duck breast, frozen | | 1
| x | Salt | | 1
| x | Pepper | | 1
| tbsp | Corn Oil | | | GINGER SAUCE: | | 2
| tbsp | Ginger, chopped | | 2
| tbsp | Butter | | 2
| tsp | Garlic, chopped | | 2
| tbsp | White onions, chopped | | 2
| tsp | All purpose flour | | 1
| cup | Chicken stock | | 2
| tsp | Lemon juice | | 1
| tbsp | Butter | | | GARNISH: | | 16
| | Pineapple slices | | 16
| | Parsley sprigs, fresh |
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Procedures:
| 1 | ROAST DUCK: | | 2 | Thaw the duck breast in the refrigerator overnight. | | 3 | Season the duck breast with salt and pepper. | | 4 | Heat corn oil in a frying pan, and fry the seasoned duck breasts to seal the pores. | | 5 | Transfer duck breasts in a baking dish and bake in the preheated oven for 20 minutes at 375 degrees Farenheit. | | 6 | Remove from the oven and set aside to cool. | | 7 | GINGER SAUCE: | | 8 | Saute the chopped onions and garlic in butter. | | 9 | Toss in the chopped ginger and continue sauteeing. | | 10 | Dust with flour and cover with chicken stock. | | 11 | Simmer for 10 minutes. | | 12 | Transfer to a blender and puree. | | 13 | Combine with lemon juice and a tablespoon of cold butter. Mix well and set aside. | | 14 | ARRANGEMENT: | | 15 | Cut each of the roasted duck breast fillet into half inch slices. | | 16 | Arrange in serving plates. | | 17 | Put a tablespoon of sauce on the side of the sliced duck breast. | | 18 | Garnish with two sprigs of pasley and two slices of pineapple. Serve with additional ginger sauce on the side. |
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