GINGER APRICOT GLAZED DUCK BREASTS OVER MANGO FRIED RICE

GINGER APRICOT GLAZED DUCK BREASTS OVER MANGO FRIED RICE


The Glaze:

½ cup apricot preserves

2 tsp. soy sauce

2 Tbs. ginger root, minced

8 garlic cloves, chopped


The Duck:

4, 7 oz. duck breasts, boneless and skin on

1 ½ tsp. salt

1 tsp. black pepper

1 Tbs. olive oil


The Mango Fried Rice:

2 Tbs. duck fat

1 large onion, chopped

1 jalapeno, minced including seeds

1 Tbs. ginger root, minced

8 garlic cloves, chopped

4 large eggs

1 tsp. salt

1 tsp. black pepper

2 cups pea pods

3 cups Jasmine rice, cooked (1 cup raw)

1 Tbs. soy sauce

2 Tbs. oyster sauce

1 large mango, peeled, seeded and cubed

2 cups bean sprouts, packed

1/3 cup cilantro leaves, chopped (plus more for garnish)


Combine all of glaze ingredient in small sauce pan and cook over medium heat, whisking until the jelly is melted and the ingredients are all incorporated, about 2 minutes.  Set aside.


Dry the duck breasts thoroughly with paper towels and trim any excess fat, leaving skin intact.   Using a sharp knife, score the skin of the duck breast in parallel diagonal slashes about 1” apart, taking care, not to cut the flesh under the skin.  This will allow the fat to render and create a crispy skin.


Season the duck breasts on both sides with the salt and pepper.  Place the breasts, skin-side down, in a COLD cast iron skillet that has been drizzled with the olive oil.  Turn the heat to medium high and let the breasts cook until the skin is crispy brown and fat has rendered, about 5-7 minutes.  Flip to the flesh side and cook for 2-3 more minutes. Drain the fat from the pan (reserve the rendered fat for future use).  Place the skillet in the oven for 7-8 minutes, until temperature in the center of the breasts registers 120 degrees.  Pour the glaze over the duck breasts and place back in the oven for 3-5 minutes.  When the internal temperature reaches 130 degrees remove from oven and cover with foil to keep warm.  Let rest for 10 minutes while you finish the rice.


To make the rice, heat the reserved duck fat in a large deep skillet over medium high heat.  Cook the onions, jalapeno, ginger, and cloves until soft and fragrant, about 2 minutes.  Push the onions to one side of the pan and crack the eggs into the empty side of the pan. Scramble the eggs until almost cooked through but still wet.  Combine the eggs and onion mixture and add the salt, pepper, pea pods, rice, soy sauce, and oyster sauce to the pan.  Cook for 2 minutes stirring occasionally.  Rice will get slightly crispy and pea pods will the crisp tender.  Toss in the mango, bean sprouts, and cilantro and cook 1 minute more.  Serve hot.


Slice each breast across the grain into medallions and serve over the mango fried rice.  Garnish with chopped cilantro and drizzle with any remaining glaze drippings.

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© 2018 by PAMELA GELSOMINI, LLC