Lacquered duck breast
Ingredients
Instructions
- 1 duck breast (about 400 g)
- 0.5 tbsp. five-flavour spice powder
- 8 cl Soy sauce
- 5 cl liquid honey
- 2 tbsp. white vinegar
- 1 tbsp. cornstarch
- 1 garlic clove
- 0.5 Onion
- 0.5 tbsp. 1/2 tsp Liquid Carmine (red food coloring)
- 1 tbsp. salt
- 1 kitchen brush
- Rinse then pat the duck breast dry with paper towel. Slash and prick the duck breast (so that it better absorbs the marinade afterwards). Reserve at room temperature.
The lacquer:
- Chop the garlic and onion very finely, mix them. Add the spices, carmine, soy sauce, honey, vinegar, cornstarch and salt. Mix everything together until you get a smooth paste.
- Carefully brush the duck breast with this marinade. Reserve the rest of the marinade. Film the duck breast and put it in the fridge for 3 hours.
The cooking :
- Preheat the oven to 180°C.
- With absorbent paper, oil a dish and place the duck breast on it. Bake for 50 mins.
- After 20 minutes, turn the duck breast and, with the brush, brush it generously with the marinade.
- Repeat this action at 30 min, then at 40 min. The skin should have a nice dark brown color when cooked.
Tip: Serve the lacquered duck breast with plain rice and, once at the table, keep the soy sauce handy!
Lacquered duck breast
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