Food Network: Slow Cooked Chili Duck Breast with Honey Glazed Taro Root

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Slow Cooked Chili Duck Breast with Honey Glazed Taro Root
Recipe courtesy of Susur Lee

Ingredients
1 pair duck breast, boneless
Salt and pepper
2 Thai Bird chiles, minced without seeds
1 tablespoon duck fat
4 cloves garlic, minced plus 2 tablespoons
2 tablespoons port wine
5 cups dark duck stock
Korean Chili Paste (Ko Chu Jung)
1 large diced taro root
1/2 cup honey
1 teaspoon roasted sesame seeds

1/4 cup chopped parsley

Directions
Preheat oven to 350 degrees F.
Season duck breasts with salt, pepper, and chiles. Sear the duck breasts skin side
down, and pour off and reserve the rendered fat. Place the breasts in the oven. Do
not turn the breasts. Cook 10 to 15 minutes, until medium rare.
Meanwhile, saute 4 minced cloves of garlic in 1 tablespoon of the reserved duck
fat. Add 2 tablespoons of port wine. Add 5 cups of duck stock and reduce by 1/2.
Finish by adding Korean Chili Paste. Strain using a fine strainer, set aside to
keep warm.
Blanch taro root in water. Cook until medium. Saute in a large pan with some more
reserved duck fat until golden brown. Pour off the grease and put in 2 tablespoons
of honey and 2 tablespoons of minced garlic. Then sprinkle with sesame seeds and

parsley.
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996