Southeast Asian-Style Duck Breast – Gluten-free version
Juicy duck breast with crispy skin and an Asian marinade of soy, honey and ginger — an impressive, relatively easy dish. Gluten-free version: Gluten-free soy sauce (tamari).
Score the duck skin in a diamond pattern, without cutting into the meat.
Knife
💡Scoring the skin and searing it skin side down, without moving it, renders the layer of fat underneath: the skin turns crisp and the meat stays pink and juicy.
2
For the marinade, mix the honey, gluten-free soy sauce, sesame oil, ginger, garlic, vinegar, salt and black pepper.
3
Marinate the duck for 30 minutes.
4
Place the duck breast skin side down in a cold pan, with no oil, and bring to medium heat.
StoveFrying pan
5
Fry for 8–10 minutes, until most of the fat has rendered and the skin is browned and crisp, and pour off the excess fat.
Stove
6
Flip and fry 4–5 more minutes.
Stove
7
Let the meat rest for 5 minutes and slice against the grain.
KnifeCutting board
💡Resting before slicing lets the juices settle back through the whole cut: meat sliced right away loses them to the cutting board.
8
Serve with the cilantro.
403calories
36 gprotein
11 gcarbs
24 gfat
● protein 36%● carbs 10%● fat 54%
Per serving (188 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
