- 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
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