Lemongrass and Ginger Duck Breast
Vietnamese infusion

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Lemongrass and Ginger Duck Breast

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Ingredients

Adjust Servings:
2 breast of Duck
1 tbsp Coriander A good handful will do nicely
1/2 red [finely chopped] Chilli Dessed to reduce the heat
1/2 [jucied] Lime
1 whole [sliced] Spring Onion
2 tsp Very Lazy Paste Lemongrass Fresh, use 1/2 a lemongrass stick
1 tsp Very Lazy Paste Garlic 2 cloves of fresh garlic
1 tsp Very Lazy Paste Ginger 2cm piece of fresh ginger

Nutritional information

597
Calories
26g
Protein
45g
Fat
19g
Carbs
11g
Sugar
3g
Salt

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Features:
    Cuisine:

      Duck is a similar price to beef; go on and treat yourself!

      • 20 minutes
      • Serves 2
      • Easy

      Ingredients

      Directions

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      Lemongrass and Ginger Duck Breast

      Discover a fantastic way to get crispy duck skin without the jelly fat with my lemongrass and ginger duck recipe.

      The method for a crispy skin and no fat breast comes from my mate’s dad, Paul Seabrook. Paul had me drooling on the ski chairlift in Val d’Isere on our university ski trip back in 2016!

      When I got home, I had to try this method to see if I could recreate it myself.

      Duck breast worked wonders with Vietnamese flavours and from my travels there back in 2014, I decided to use two of my favourite refreshing ingredients, lemongrass and ginger! Now, in my video, I have used Very Lazy products which are remarkable to use if you want flavour without the chopping. However, fresh is best, so you decide what works for your cooking style.

      Now, are you ready to discover the simple and delicious way to cook a duck breast?

      Let’s do this!

      Bookmark Me

      Steps

      1
      Done

      1. Start with finely chopping your marinade ingredients. Then, score the duck breast skin using a sharp knife (do not cut into the meat) to form diamond shapes in the skin and season well with salt and pepper.

      2. No oil needed here! Place the breasts skin-side down in a dry, non-stick griddle or frying pan over a low-medium heat. Gently cook for about 10-12 minutes, until golden and crisp. This reduces the fat from the breast and you will notice the duck fat oil. Remove the excess juices into a jar as you can use this for roast potatoes another day.

      3. Turn over the duck breast so the skin is facing up and add in your marinade and cook for 3 minutes to release the flavours into the duck breast.

      4. Take the duck out of the pan and leave to rest on a plate for 3 minutes. This is important to keep the flavour and juices in the duck and not let it all run out!

      5. Slice into thick pieces to keep the heat in and serve up with extra coriander, sliced spring onion and chilli!

      BIFF, BOSH, CRISPY NOSH!

      Biffen's Kitchen

      My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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