Duck breast with scored skin, soaked in a sweet-sour marinade, seared skin side down until the fat renders and the skin is crisp, and finished in the marinade, which becomes the sauce.
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 orange juice, grated zest, honey, soy sauce, garlic, thyme, salt and black pepper.
3
Marinate the duck for 30 minutes.
4
Heat the olive oil in a heavy pan over medium heat' and place the duck breast skin side down'.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
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, add the marinade and cook 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 sauce from the pan.
430calories
36 gprotein
10 gcarbs
28 gfat
● protein 33%● carbs 10%● fat 57%
Per serving (181 g), of 4 servings
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Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Thyme: measured in tsp in this recipe: 1 tsp = 1 g · 101 kcal per 100 g · More about Thyme →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (4) · 🍳 One cooking vessel
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.
⚙️ What you can change
Possible additions: Orange juice · Grated orange zest · Honey · Soy sauce · garlic · Thyme · Ginger · Rosemary · Garlic in the pan before the oven · black pepper · Oil for searing · Finishing in the oven (minutes) (8) · Served on the side (alongside mashed potatoes or roasted vegetables) · Sesame oil · Rice vinegar · Cilantro for serving
