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General Tao Lac Brome Duck Breasts

General Tao Lac Brome Duck Breasts

Main course | Easy | 35 minutes
4
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 180 °C (350 °F).
  2. Pat duck breasts dry with a paper towel. Use a knife to cut scoring lines into the duck breast, then cut a second set of perpendicular scoring lines to form a grid. Be careful not to pierce the meat. Season breasts with salt and pepper.
  3. Heat an oven-safe skillet over high heat. Place duck breasts in the skillet, skin side down. Brown for 2 minutes. Remove excess fat from the frying pan as needed for a crispier skin. Flip duck breasts and cook for another 2 minutes. Continue cooking in the oven for 9–11 minutes.
  4. Remove from oven. Transfer duck breasts to a cutting board. Cover loosely with aluminum foil. Let rest 5 minutes before cutting.
  5. Remove excess fat from the skillet. Cook baby bok choy for 1–2 minutes.
  6. To make the sauce, combine chicken broth, shallots, chili sauce, ketchup, mirin, cornstarch and garlic in a saucepan. Bring to a boil and simmer over low heat until syrupy.
  7. Divide duck slices and baby bok choy between plates. Drizzle sauce over duck. Serve with rice, if desired.

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