Recipe courtesy of Ming Tsai
Episode: The Whole Duck
Total:
45 min
Active:
15 min
Yield:
2 servings
Level:
Intermediate

Ingredients

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

IDEAS YOU'LL LOVE

Slow Cooker Georgia Pulled Pork Barbeque

Recipe courtesy of Trisha Yearwood

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Slow-Cooker Pork Tacos

Recipe courtesy of Food Network Kitchen

Slow-Cooker Golden Chicken Pasta

Recipe courtesy of Robin Chapman

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Slow-Cooker Georgia Pulled Pork Barbecue

Recipe courtesy of Trisha Yearwood

Bloody Mary Chili

Recipe courtesy of Ree Drummond

Chicken Green Chili

Recipe courtesy of Tyler Florence

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking