Crispy Honey Duck
I found duck breasts on sale and I could just feel the grocery gods smiling upon me. Okay maybe I’m exaggerating but I just really like duck and was happy I found a good deal.
I was looking for a recipe and found what sounded like a really good marinade (click here) but I didn’t want to roast my duck breasts. I didn’t think roasting it would give me as crisp a skin as I wanted so I decided to pan-fry it instead. Just heat the pan on medium high and use a bit of grapeseed oil. Place the duck breasts skin-down first for 5 minutes and then flip it over and fry to desired temperature. I like mine medium so I left it on for about another 3-4 minutes.
I don’t know which among ingredients caused a chemical reaction when pan-fried but the first time I tried making this, I was concerned that I burnt it because the skin got really dark. Not to worry because it was just a color, it didn’t taste bitter at all and I got the perfect crispness and the meat was still juicy.
I also decided to sautee some spinach as side dish.
Enjoy!
Ingredients (duck): duck breasts, fresh basil leaves, fresh ginger root, fresh orange juice, water, raw honey, butter, lemon juice
Ingredients (sauteed spinach): spinach, garlic, fresh ginger root, olive oil, fresh lemon juice, chicken stock, organic tamari, sea salt, pepper, toasted sesame seeds
Final product:
