Asian Duck Breast with Sauce

Ingredients

• 4 duck breast fillets (about 200 g)
• sunflower oil
• pepper (ground)
• 1 red chili pepper
• 20 g fresh ginger (1 piece), peeled
• 2 Spring Onions
• 6 tbsp light soy sauce
• 8 tbsp rice vinegar
• 1 tbsp sugar
• 2 tbsp sesame oil
• 6 iceberg lettuce leaves (cut small)
• 4 spring onions (green part finely chopped, fried in oil and drained on kitchen paper)

Instructions

1. 1.

   Wash the chili, halve it lengthwise, remove seeds and finely chop. Grate ginger finely. Wash spring onions and chop as finely as possible. Mix chili, ginger, spring onions, soy sauce, rice vinegar, sugar and sesame oil and let sit in the refrigerator for 6 hours.

2. 2.

   Preheat oven to 180°C fan. Season duck breasts with salt and pepper. Heat 2-3 tbsp oil in a heavy pan. Place duck breasts in hot oil and sear for 2 minutes on each side. Turn the meat side up and place the pan in the oven for about 10 minutes. The skin should be crisp and the meat inside pink. Let rest for another 3 minutes before cutting.

3. 3.

   Arrange sliced duck breast on lettuce leaves and crispy spring onion greens. Take sauce from refrigerator, fill small bowls and serve alongside.