Feb 4, 2007
Duck Breasts with Plum Persimmon Sauce
- 2 tbsp peanut oil
- 1 shallot, minced
- 2 garlic cloves, crushed
- 1 banana pepper, seeded, minced
- 1" ginger, minced
- 2 tsp curry powder
- pinch of cinnamon
- 1/2 tsp chinese 5 spice powder
- 2 purple plums, pitted, minced
- 2 sweet persimmons, minced (if you can't find them just use 2 more plums)
- 2 tbsp honey
- 1 1/2 tbsp soy sauce
- juice of half a lime
- 1 tbsp brown sugar
- 2 duck breasts, skin on
- coarse salt and cracked pepper
- Heat the oil in a medium saucepan. Saute the shallot, and garlic for 1 minute and then add the banana pepper, ginger, curry powder, and cinnamon. Saute 2 minutes.
- Add the 5 spice, plums, persimmons, honey, soy sauce, lime, and brown sugar. Cook on low for 30 minutes.
- Puree in the food processor. Set aside. Reserve 1/2 cup of the sauce.
- Heat a large skillet on high heat. Score the duck skin in a diamond pattern.
- Season the duck well with salt and pepper on both sides.
- Lay the duck, skin side down in the hot skillet. Cook 5 minutes on the first side until the fat is nice and crispy. Flip and baste with the reserved 1/2 cup of sauce. Cook about 2 to 5 minutes more, being careful to leave the duck medium rare.
- Serve with the remaining sauce.
Delicious