Duck Breast With Sweet and Sour Glaze

  • Difficulty: Basic
  • 30 minutes
  • One serving

If you’re looking for a fancy dinner recipe, look no further! Buy some duck breast and pan-fry it along with some Chinese spices! But… the best is yet to come! Serve the duck breast with buttery rhubarb and sweet and sour sauce!

Ingredients Needed for Duck Breast With Sweet and Sour Glaze

3 ounces of rhubarb
2 tablespoons of butter
2 tablespoons of balsamic vinegar
1 tablespoon brown sugar
¼ cup beef stock
6 ounces of duck breast
1 teaspoon Chinese spices
salt

How to Cook Duck Breast With Sweet and Sour Glaze

  1. Start by thinly slicing the rhubarb.
  2. Heat a skillet and add 1 tablespoon butter. Let it melt and add rhubarb.
  3. Stir in the pan and fry for about 1-2 minutes, until rhubarb moistens a bit.
  4. Heat a saucepan and add balsamic vinegar and brown sugar. Stir and let sugar melt.
  5. Thicken the sauce with beef stock and remaining butter.
  6. Bring to a boil and let the sauce reach a caramel-like consistency.
  7. Crisscross the duck’s skin with superficial cuts and season it with Chinese spices and salt.
  8. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy.
  9. Afterwards, fry the duck on each side so that it is properly sealed.
  10. Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes.
  11. Continue to cook for 2 minutes on the sides.
  12. Serve with rhubarb and sauce.

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