Crispy duck breast in gingerbread hoisin sauce


Crispy duck breast in gingerbread hoisin sauce

This recipe was created for a cooking contest held by Confectionery Factory "Kopernik" based in Torun- the manufacturer of one and only gingerbread cookies. Although meat, is not your first thought when you think about gingerbreads but I knew from the beginning that I will go in savoury direction while creating a contest dish.

My inspiration was Asian cusine, of course. And since I am a big fan of seasonal cooking, I wanted my dish to have some autumn vibes and flavours.

The sauce itself is a little bit sweet, salty, sour and spicy. It is quite rich and intense in the terms of flavour but goes perfectly with a duck meat. If you are not a big fun of a duck , please try it on pork loin or with beef.

And hey, this recipe got commendation in this contest so now, I'm very curious about your opinion 🙂

Makes 2 servings:

  • 2 duck breasts, skin on (250 grams each)
  • 1 pak choy (medium), chopped coarsly
  • 1 onion (medium), chopped finely
  • 2 cloves garlic, chopped finely
  • 1 tsp ginger, freshly grated
  • 5-6 plums, quartered
  • fresh corriander
For the sauce:
  • 3 Tbsp hoisin sauce from a bottle
  • 3 Tbsp light soy sauce
  • 5-6 Tbsp ground gingerbread cookies Katarzynki (Katarzynki®'s unique taste is the result of using the largest amount of spices and specially kneaded, fat-free dough)
  • 1 Tbsp lemon juice
  • 5-6 Tbsp water
  • 1,5 tsp ginger, freshly grated
  • 2 Tbsp home made plum marmelade
  • 0,5 tsp red chili (not super spicy), chopped finely
  1. Start with making the sauce.

    Put your gingerbreads Katarzynki in the blender and grind finely.

    Place all sauce ingredients in a saucepan and let it cook for a while on a medium heat until they are all well combined and the sauce starts to thicken. Set aside,

    Season duck breast with salt and black pepper. Score the duck skin with a sharp knife every 0,5 cm. Place duck breasts skin side up a cold pan and heat them gradually until the fat renders and the skin is brown and crispy. Turn the breasts over and cook for another 3-4 minutes. Transfer them to a plate.

    Remove the excess of fat from the pan leaving only 1-2 tbsp on the bottom.

    Add chopped onion, garli, and ginger. Stir.

    Add pak choy and stir everythin until well combined.

    Add your sauce to the pan. Add fresh plums and stir.

    Slice duck breasts with a sharp knife and place the slices into a sauce to heaten and cook a while longer- don't take the meat too far , it should stay pink in the middle.

    Garnish with fresh corriander and chili slices. Serve with jasmin rice,

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