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

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.