Pan-Seared Duck with Plum Sauce
What you’ll need
Ingredients
- French bean 100 g
- Duck breast 1piece
- Shallot, sliced 1 sprig
- Garlic, finely chopped 1 clove
- Oranges, juiced 2 pieces
- Linguini pasta 150 g
- Mixed leaves, to garnish A pitch
Seasoning
- Lee Kum Kee Plum Sauce 2 tbsp
Made with
Lee Kum Kee products
How to make it
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Pre-heat oven to 180℃. Boil the French beans for 2 minutes and plunge in iced water. Set aside.
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Using a sharp knife, score the fat on the duck breast and pan-fry skin-side down until well browned. Transfer to an oven and cook for 8-10 minutes.
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In the same pan, sauté the shallot, garlic and blanched French beans. Remove from the pan and set aside.
-
Add the Plum Sauce to the pan and let it reduce and caramelized. Deglaze the pan with the orange juice and reduce the liquid by two-thirds. Add the cooking juices from the duck to the sauce.
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Boil the linguini pasta and cook until al dente. Mix well with the orange sauce.
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Slice the duck breast and serve with the pasta and French beans. Garnish with mixed leaves.
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