Recipes
Photo by Emily Sterne
Jason Santos' Seared Duck Breast with Fermented Black Bean and Ketchup Glaze
Episode 806:Chinese Fermented Black Beans & Ketchup
Serves 4
Ingredients
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
Glaze:
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
Directions
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.
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