Pan Roasted Duck with Ginger-Scallion Sauce
I cook most of my duck breasts the same way- skin side down, in a cold pan, finished in the oven and allowed to rest for a few minutes before cutting. This recipe will explain how I cook the duck, but really, it's all about the ginger scallion sauce.
This ginger-scallion sauce is a holdover from my restaurant days. I made this sauce for the first time nearly 10 years after seeing it in a magazine. I was blown away then with its simplicity, and I’m still in awe of it now. This stuff works well on nearly everything, but in particular, it shines when paired with fatty duck.
The slight tartness from the vinegar and the bright flavors of the scallions and garlic compliment fowl perfectly. The soy and sesame add some depth without overwhelming the flavor of the bird. Make a big batch- it keeps well in the fridge and you'll find plenty of things to put it on.
Pan Roasted Duck with Ginger Scallion Sauce
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients:
Skin-on duck breasts
Hoisin sauce
Method:
Preheat the oven to 375F.
Season breasts with salt and pepper. Place the breasts skin side down in a lightly oiled, heavy-bottomed pan. Place over the burner and set to medium heat. After 1-2 minutes, increase the heat to medium high. As the pan gradually heats, the fat will start to render and crisp. Cook until the skin has an even golden brown color.
Flip the breasts and glaze the skin side with hoisin sauce. Place the pan in the oven for 2-4 minutes (will depend on the size of the duck breasts). Use a meat thermometer to check for doneness (we like duck breasts cooked to ~130F).
Remove from the pan and allow to rest on a cutting board for a few minutes before slicing.
Serve with udon noodles, rice, mandarin pancakes or tortillas.
Ginger Scallion Sauce
2 inches of peeled ginger root, minced
3 cloves garlic, minced
2 large bunches scallions, thinly sliced
~2 tbsp soy sauce
~1 tbsp rice wine vinegar
1 tsp sesame oil
~3 tbsp neutral oil, like canola
salt
Combine all ingredients except for canola oil, then add canola oil and mix lightly. Taste and add salt as desired.
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