Soy Glazed Duck Breast
Servings: 2
Preparation Time: 10 minutes
Start to Finish Time: 35 minutes
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2 duck breast
Aurora Kosher salt
freshly ground black pepper
1/2 tablespoon Ponti Soy Glaze
1 teaspoon Aurora minced garlic
1 teaspoon Aurora minced ginger
1/4 teaspoon Chinese five spice
1/4 cup fresh orange juice
1 tablespoon Ponti soy glaze
2 tablespoons unsalted butter, cold
Serving Ideas: An internal temperature of 165 degrees is recommended.
Duck breast is best when served between 135 to 140 degrees.
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Preheat oven to 400 degrees.
Pat the duck breasts dry with paper towel. With a sharp knife lightly score the skin side being careful not to cut through the meat. Season with salt and pepper on both sides.
Place the breast skin-side down in a cold ovenproof skillet. Turn the heat to medium-high and cook for 8-10 minutes, rendering the fat and crisping the skin. Remove excess fat into a bowl. Flip the breast, brush with soy glaze, and transfer to a baking sheet. Bake in the oven for 10-15 minutes, or until desired doneness. Let rest for at least 5 minutes before slicing.
Make the pan sauce by cooling the pan slightly, then adding garlic, ginger, and five spice. Cook for 1 minute, then stir in orange juice and soy glaze. Bring to a simmer and reduce slightly. Add juices from the baking sheet and stir in cold butter.
Pour sauce into serving platter. Cut breast into 3/4 inch slices and arrange in platter over the sauce. Garnish with orange zest or slices if desired. Enjoy!
