Crispy Pan Seared Duck Breast with Citrus Caramel Sauce and Onion Pilaf Recipe

 
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Crispy Pan Seared Duck Breast with Citrus Caramel Sauce and Onion Pilaf
  • Chef: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Duck breast slices are served on a bed of onion rice, topped with a citrus caramel sauce.

Ingredients of Crispy Pan Seared Duck Breast with Citrus Caramel Sauce and Onion Pilaf

  • 4 duck breasts
  • Salt to taste
  • 1 tsp peppercorn, crushed
  • 2 sprigs fresh sage
  • For Sauce:
  • 1 Tbsp brown sugar
  • 1 Tbsp butter
  • 2 lemons
  • 2 oranges
  • 4 star anise
  • 1 cinnamon stick, 2 inches
  • 1 inch pc ginger
  • 2 sticks lemon grass
  • 1 pomelo
  • 1 bottle orange marmalade or liqueur
  • For Onion Pilaf:
  • 1 cup rice
  • 2 Tbsp brown onion
  • For Garnish:
  • 1 fresh red chilli
  • 1 sprig parsley
  • 100 gm cherry tomato

How to Make Crispy Pan Seared Duck Breast with Citrus Caramel Sauce and Onion Pilaf

  • 1.Clean duck breast of any excess fat and pat dry.
  • 2.On the skin side make criss cut marks on the skin being careful not to reach the flesh.
  • 3.Rub duck breast with pepper, salt and few sage leaves on both sides.
  • 4.Pan grill the skin side first in a non stick pan on medium flame till the skin is good golden brown.
  • 5.Turn the duck breast over and cook for two minutes.
  • 6.Transfer the duck breast to an oven at 200 degrees centigrade and let cook for another 7-9 minutes. Take out from the oven and let rest.
  • For the Sauce:
  • 1.Take a thick bottom pan. Add brown sugar and lightly caramelize it. Add butter, lemon and orange rind. Cook for a minute.
  • 2.Add star anise, cinnamon stick, ginger, lemon grass along with pomelo pulp, juice of orange.
  • 3.Cook these ingredients on slow flame till they reduces to a thick sauce consistency. The sauce should be balanced in sweet, salt and spice.
  • 4.Finish the sauce with a squeeze of lemon juice if required.
  • For the Onion Pilaf:
  • 1.Soak rice in water for a while. Boil two cups of water with brown onion. Add rice and cook by absorption method.
  • For Plating:
  • 1.De mould pilaf in the center of a plate. Arrange sliced duck breast in a fan shape and spoon the sauce on the duck breast.
  • 2.Garnish with parsley and grilled cherry tomato.

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