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Honey and Soy Marinated Duck Breast

Impress your dinner guests with this beautifully prepared, Asian inspired duck breast recipe. It's a step above ordinary, with a hint of star anise and juniper berries, sure to please the most discerning of palates.

Directions

Combine all ingredients except duck breast. Mix well.
Score and trim excess fat from duck breast. Place breast in marinade and let marinate for a least 24 hours or up to 3 days.
Remove duck breast from marinade and pat dry with paper towel.
Rub duck breast on both sides with a small amount of vegetable oil.
Place duck breast skin side down in cold sauté pan and place pan on medium to low heat.
Render the fat on the duck breast until it is caramelized and a deep golden brown. (Due to the soy and honey it will be almost black).
Turn the duck breast and continue cooking on the meaty side until the breast reaches the internal temperature of 125°F.
Remove duck from pan and let rest for 5 minutes. Slice thinly and enjoy!

Ingredients

4 duck breast

½ cup soy sauce

½ cup red wine

½ cup white wine

½ cup honey

2 pieces star anise

6-8 black peppercorns

4 juniper berries

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