Jason Santos' Seared Duck Breast with Fermented Black Bean and Ketchup Glaze
4 duck breasts, trimmed of excess fat
4 cups cooked steamed basmati rice (steamed with coconut milk & sugar if possible)
salt and freshly ground black pepper
2 tbl sesame oil
1 tbl. fresh ginger, minced
2 tbl ketchup
1/2 cup oyster sauce
1/2 cup hoisin
2 tbl. fermented black beans (rinsed & rough chopped)
2 cups bean sprouts
banana leaf – for plating
cilantro – for garnish
Heat Pan to low heat. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides. Place in pan with no oil and render until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, and continue cook to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the pan, let rest for 3-5 minutes then slice 1/4-inch thick on the diagonal. Place the duck over steamed rice on banana leaf. For the glaze bring pan up on high heat, add sesame oil and sauté ginger until fragrant about 30 seconds. Add remaining ingredients and bring up to simmer. Add bean sprouts and toss, pour over duck & garnish with cilantro.
Chateau de la Brouilly100% Gamay The wine has greater body and a longer life than most Brouilly. Light and fragrant, deep purple in color, it is full of the typical berry-like flavors that are hallmarks of the best Brouilly. Fermented in stainless steel vats then bottled the following spring to capture the fruit of the Gamay grape. Serve slightly chilled.