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| | From: Ouch_n_Aye (Original Message) | Sent: 8/23/2008 11:18 AM |
Sesame-Marinated Duck Breasts with Hoisin Sauce; Menu created by Moira Hodgson from O, The Oprah Magazine, June 2007 <DESCRIPTION>The duck breasts in this recipe must marinate at least 4 hours before cooking.
INGREDIENTS
Duck: 2 cloves garlic, chopped 1/4 cup sesame oil 2 Tbsp. soy sauce 4 boneless duck breast halves (about 7 ounces each) 1/4 cup fresh rosemary, plus some sprigs for garnishing 2 Tbsp. hoisin sauce, plus more for dipping
Salad: 2 Tbsp. fresh lemon juice (about 1 lemon) 1 Tbsp. balsamic vinegar, or to taste 1/4 cup extra-virgin olive oil 3/4 tsp. salt, plus more to taste 1/4 tsp. freshly ground black pepper, plus more to taste 4 cups bitter greens (arugula, mizuna, frisée, or a combination) 2 ripe mangoes, peeled and chopped
To make duck: In a small bowl, combine garlic, sesame oil, and soy sauce; set aside. Remove any loose fat from duck breasts and score skin lightly with a sharp knife (take care not to cut into the flesh). Place breasts in a nonreactive dish just large enough to hold them. Coat with garlic mixture and sprinkle with rosemary. Cover and refrigerate overnight or at least 4 hours, turning occasionally.
Bring duck breasts to room temperature; preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.
Place duck breasts on grill skin side down. Cook 5 to 8 minutes per side for rare and 8 to 10 minutes for medium rare, turning and brushing with hoisin sauce about halfway through cooking time. Skin should be crisp and brown but not burned.
To make salad: In a small bowl, combine lemon juice, balsamic vinegar, olive oil, salt, and pepper. Adjust seasoning to taste.
Place breasts on a platter and let rest 3 to 4 minutes. Meanwhile, place greens and mangoes in a salad bowl and toss with dressing. Cut duck into slices about 1/4-inch thick and garnish with rosemary sprigs. Serve with salad and a small bowl of hoisin sauce on the side for dipping.</DESCRIPTION> |
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