LEMONGRASS SCENTED DUCK BREAST
We are happy to share these recipes which all use gourmet sauces created by Chef Peng S. Looi.
LEMONGRASS SCENTED DUCK BREAST WITH MIXED FRUIT CHUTNEY AND ESPRESSO REDUCTION
- 4 duck breasts
- 1 cup mixed fruit of mango, papaya and diced strawberry
- ¼ cup fresh espresso or 1 tsp espresso powder
- 1 tbsp sugar
- ¼ bottle Asiatique Lemongrass-Hoisin Sauce
- ¼ bottle Asiatique Stir-Fry Sauce
- ¼ cup Asiatique Sweet Chili-Basil Sauce
Marinate duck breast with Asiatique Lemongrass-Hoisin Sauce in a non-reactive bowl and refrigerate for 2 hours. In a hot skillet, sear duck breasts skin down for 5 minutes and drain fat. Place skillet in a 250F oven for 20 minutes and remove.
Mix diced fruit with Asiatique Sweet Chili-Basil Sauce in a non-reactive bowl. Marinate for 30 minutes in the refrigerator.
In a hot sauté pan, pour Asiatique Stir-Fry Sauce together with the espresso. In a slow simmer, add sugar and turn off heat. Add cold butter and stir.
Cut duck breasts into thin slices. Place 2 tbsp mixed fruit in middle of the plate. Fan sliced breasts around the mixed fruit. Ladle espresso sauce around the plate. Serve immediately.