PARTNERS
HONEY AND SOY SMOKED DUCK
- CourseSecond Course
- Preparation1h45'
- Difficultymedium
- Gameduck
- Calories500 - 600
- ActivityM 48' F 66'
- Persons4
Ingredients
G 800 duck breast
G 100 basmati rice
G 100 turnip greens
For the brine
G 144 salt
G 50 white sugar
G 55 brown sugar
mL 18 soy sauce
N 2 bay leaves
L 1,5 water
Black peppercorns to taste
For the glaze
mL 48 soy sauce
G 43 honey
N 2 cloves garlic
Preparation
- Add all ingredients of the brine in a pan and bring to a boil. Mix and melt white, brown sugar and salt. Refrigerate until completely cooled.
- Brine the duck breasts for 12 h.
- Combine glaze ingredients and stir to mix well; let stand.
- Peel, boil the turnip tops in salted water for 15′ and sauté them in a pan with a little oil.
- Cook the basmati rice in vegetable stock. Once cooked, drain and set aside.
- Remove and dry the duck breasts from the brine. Preheat the oven to 85 °C (185 °F). Brush the glaze on the side of the duck skin and put in the oven for 60′ until it reaches an internal temperature of 60 °C (140 °F). Sprinkle with the glaze every 20′. For extra crispy skin, place the duck chest on the skin side in a pan preheated over high heat.
- Serve the chopped duck breasts with rice and turnip tops.
Other
ChefWade Truong
Wine CouplingGarda DOC Spumante Rosé
Other Info Kcal 528* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
