Recipe courtesy of Aarti Sequeira
Duck with Fish Sauce Caramel
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- Level: Intermediate
- Total: 1 hr 15 min (includes cooling time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 34 g
- Cholesterol
- 128 mg
- Sodium
- 807 mg
When it comes to elegant dinners, duck breast is always top of my list. Not only is it a cinch to cook (as long as you follow a couple of special hacks!), but it’s so flavorful that you can really go in any direction when it comes to your sauce. This one is inspired by essential Vietnamese flavors: umami fish sauce, bittersweet caramel, the bright friendly acid of mandarin oranges and a burst of fresh mint. If duck breast is out of your budget, you can recreate this sauce for a pan of crispy chicken thighs, which I always celebrate getting to eat, whether it’s for a weeknight dinner or a special occasion!
- Level: Intermediate
- Total: 1 hr 15 min (includes cooling time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 34 g
- Cholesterol
- 128 mg
- Sodium
- 807 mg
Ingredients
Directions
- Pat the duck breasts dry. Crosshatch the skin with a sharp knife, being careful not to slice into the meat.
- Sprinkle well with salt. Flip the breasts over and sprinkle with salt and pepper.
- Place the breasts, skin side down, in a large cast-iron skillet. Set over medium-low heat and allow to cook about 15 minutes, until the fat renders out and the skin is golden brown and crispy. Turn the heat up to medium, then turn the breasts over. Cook for 2 to 3 minutes, until the internal temperature reaches 130 degrees F. Remove to a plate, then keep warm and let rest for 10 minutes.
- Make the sauce: Add the sugar to a medium saucepan along with 1/8 teaspoon rice vinegar and 2 tablespoons water. Set over medium-heat high and cook, stirring until the sugar melts into the water and forms a paste. Continue cooking (the mixture should be bubbling with vigor!) until it’s the color of a light cup of tea.
- Turn the heat down to medium-low and continue to cook until it’s the color of red wine. Remove from the heat, then add the ginger, Fresno chile, star anise, remaining rice wine vinegar, fish sauce and mandarin juice. Stir, and cook another 30 seconds. Remove from the heat and allow to cool for a few minutes. Taste and adjust the seasoning according to your palate. Peel the mandarins and slice into circles. Add to the sauce.
- To serve, slice the duck breasts. Place the mandarin circles on a platter, then spoon the sauce among them. Place the ducks breasts on top. Drizzle with a little more sauce, then season with a little more salt and pepper. Adorn with the fresh mint leaves. Serve.
