Asian-Style Duck Breast
Recipe 324. Ready in about 20 minutes plus marinating time. Serves 4. Per serving: 631 Calories; 31.2g Fat; 28.8g Carbs; 56.6g Protein; 3.6g Sugars.
Nutrition
Ingredients
| 1 cup | 240 ml | Chinese cabbage, shredded |
| 2 tablespoons | 30 ml | Mirin |
| 1/4 cup | 60 ml | loosely packed fresh parsley leaves, roughly chopped |
| 2 tablespoons | 30 ml | tamari |
| 2 tablespoons | 30 ml | sesame seeds, toasted |
| 1 tablespoon | 15 ml | sesame oil |
| 1 cup | 240 ml | vegetable broth |
| 4 | eggs | |
| — | sea salt and freshly ground pepper, to taste | |
| 1 | shallot, chopped | |
| 1 | fresh lemon, juiced | |
| 2 tablespoons | 30 ml | extra-virgin olive oil |
| 1 | red chili, finely chopped | |
| 2 | garlic cloves, grated | |
| 1 teaspoon | 5 ml | honey |
| 2 cups | 480 ml | cooked rice |
| 1 tablespoon | 15 ml | olive oil |
| 2 tablespoons | 30 ml | orange juice |
| 2 pounds | 905 g | duck breasts, skinless and boneless |
Instructions
Place the duck breasts, orange juice, Mirin, and tamari sauce in a ceramic dish. Let it marinate for 1 hour in your refrigerator. Press the "Saute" button and heat the oil until sizzling. Cook the duck for about 5 minutes or until it is no longer pink. Add the vegetable broth and secure the lid. Choose the "Manual" mode and cook for 10 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Slice the duck and transfer to a nice serving bowl. Add the garlic, honey, salt, black pepper, shallot, fresh parsley, lemon, oil, cabbage, sesame seeds, chili pepper, and cooked rice. Heat the olive oil in a skillet over medium-high flame. Fry the eggs until the whites are completely set. Place the fried eggs on the top and serve immediately.