Tangerine-marinated Breast Of Duck Recipe

Ingredients

  • 6 each Boneless duck breast halves, skin on, about 6 oz each
  • 1 medium-large shallot, chopped fine
  • 1/2 oz soy sauce
  • 2 oz tangerine juice
  • 1/4 tsp Grated tangerine zest
  • 1/8 tsp cinnamon
  • 1/8 tsp Crushed star anise
  • 3/4 lb Wheatberries with pecans
  • A Wheat Berry is a wheat grain stripped of its outer hull to leave just the whole kernel.
  • as needed --- Microgreens
  • These are merely small-leaved greens such as basil, arugula, rocket, baby beet leaves, etc... and/or sprouts of same.
  • 6 oz Oriental vinaigrette optional (see recipe included)
  • For Vinaigrette:
  • 3/4 cup rice vinegar or wine vinegar
  • 1/4 cup soy sauce
  • 3/4 cup salad oil
  • 1/4 cup sesame oil
  • 1 tbsp Grated fresh ginger root
  • 2 tsp pepper
  • 1/4 tsp Crushed garlic
  • 1/2 tsp hot pepper sauce
  • as needed --- salt

Description

Lovely Wild (or Domestic) Duck, Pan-fried To Perfection, And Mildly Spiced. NOTE: The Duck Must Be Refrigerated Up To Four Hours Prior To Cooking.

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