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Pan Roasted Duck Breast with Sweet Corn Relish and Butter Sauce - Part 2 Recipe Video
|Duck breast||1 1⁄2 Pound|
|Olive oil||3 Teaspoon|
|Salt||1 Teaspoon (to taste)|
|Pepper||1 Teaspoon (to taste)|
|Red bell pepper||1 Tablespoon, minced|
|Red onion||1⁄4 Large, chopped finely|
|Cilantro||1 Tablespoon, minced|
|Corn cob||1 Medium, shucked|
|Lemon juice||1 Teaspoon|
|Garlic||2 Clove (10 gm), chopped finely|
|Chicken broth||4 Tablespoon|
|Chinese firewater||1 Tablespoon|
Calories 664 Calories from Fat 210
% Daily Value*
Total Fat 23 g35.9%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 263.5 mg
Sodium 1308.8 mg54.5%
Total Carbohydrates 39 g13.1%
Dietary Fiber 2.9 g11.4%
Sugars 16.5 g
Protein 71 g142.4%
Vitamin A 21.8% Vitamin C 69.5%
Calcium 8.4% Iron 88.9%
*Based on a 2000 Calorie diet
1.Slice the garlic into thin pieces and finely chop the red onions.
2.Mince the red bell pepper and cilantro and shuck the corn.
FOR THE PAN ROASTED DUCK BREASTS
3.Season the duck breasts with salt and pepper.
4.Heat a pan and sear the duck breasts in it.
5.Add two teaspoons of olive oil and cook on both sides till the fat is rendered and the breasts are nicely browned. Set aside.
6.In the pan containing the rendered duck fat, drop the garlic and lightly sauté until browned.
7.Pour the chicken broth, Chinese fire water, butter and cream in the pan. Stir and reduce the sauce.
FOR THE SWEET CORN RELISH
8.In a mixing bowl, mix together the red bell pepper, red onion, cilantro, corn and lemon juice.
9.Season with salt and pepper and drizzle a little olive oil.
10.In a deep bottomed plate, ladle the sauce.
11.Slice each of the duck breasts and put it on the sauce. Season with salt and pepper.
12.Top with the sweet corn relish.
13.Serve right away.
This video Pan Roasted Duck Breasts with Sweet Corn Relish and Butter Sauce is in 2 parts. This is Part 2. Please watch the other part for the full recipe.