It’s been a while since we’ve talked about recipes and today the big day has arrived. Because this Tuesday we are going to show you how to prepare a delicious crispy duck breast accompanied by a delicious mandarin sauce and watercress. A very tasty dish that can even be served with soba noodles. Shall we get to work on this traditional Chinese dish?
To prepare this recipe, we will need the following ingredients: 4 mandarins, 2 duck breasts, 2 tablespoons of salt, vegetable oil, 4 tablespoons of sake, 2 tablespoons of soy sauce and 100 grams of watercress.
For the step-by-step, just follow the instructions below:
- Peel two of the mandarins and separate each of the segments. Then remove the skin from each one and set them aside. Cut the other two mandarins in half, squeeze them into a bowl and set them aside.
- Now we will work on the dish. Make shallow incisions in the skin and fat of the duck breasts with the tip of a sharp knife. Be careful not to penetrate too deeply into the meat. Next, rub salt over the skin and incisions, which will help the fat come out during cooking and leave the crispiness we are looking for.
- Heat a frying pan over medium heat and brush the surface with oil (this way we won’t overuse oil in the cooking). Place the duck breasts skin side down and cook for 5-7 minutes to render the fat, as mentioned in point 2 above. Remove from the pan, skim off the fat and return to the pan over a high heat. Place the breasts skin side up and cook for a further 2-3 minutes to sear. Turn the breasts again so that they are cooked on both sides and nicely browned. Then place the breasts on a hot plate and leave to rest for a few minutes before slicing. Remember to lower the heat to a low temperature, then add the sake to the cooking juices of the meat in the pan. When the sauce is bubbling, also add the mandarin juice and soy sauce and bring back to the boil.
- Meanwhile, divide the watercress into four equal parts and arrange the duck slices on top. Place a few mandarin segments around them, pour the sauce on top and serve!