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
