Duck breast with a honey and soy glaze and plum chutney

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Plum chutney

500 g plums, frozen, pitted and halved
2 onions, chopped
1 clove of garlic, chopped
1 tbsp ginger, grated
1 dl rice vinegar
50 g unrefined sugar
2 tbsp teriyaki sauce
½ tsp salt
Black pepper

Duck

4 duck breasts, scored skin-side
2 stalks of lemongrass, cut into “wheels”
1 tbsp ginger, coarsely chopped
1 bunch of coriander, leaves pulled off from stalks
3 tbsp soy sauce
3 tbsp honey
½ lemon, zest
For the chutney, put all the ingredients in the porcelain dish. Place the dish on the wire shelf in the cold cooking space. Cook the chutney (step 1). After 25 minutes, purée all the ingredients and continue to cook (steps 4 and 5).
Place the duck breasts skin-side down in the perforated cooking tray and sprinkle over the lemon grass, ginger and coriander. Put the cooking tray into the cooking space while still warm. Put the stainless steel tray at the lowest level. Cook (step 8).
After cooking, pat the duck breasts dry, lightly rub the skin with salt and place skin-side down in a cold pan. Fry on a medium heat until crispy. Stir the soy sauce, honey and lemon zest together and brush over the crispy skin. Fry the duck breasts again on a low heat. Repeat the process until the marinade is used up. Leave the duck breasts to rest briefly before slicing at an angle.
Hot air + steaming 200°C for 25 Mins
Prepare
Put the food in
Hot air 160°C for 20 Mins
Hot air 120°C for 10 Mins
Prepare
Put the food in
Hot air + steaming 80°C for 20 Mins
  • Wire shelf
  • Porcelain dish (⅓ GN)
  • Stainless steel tray
  • Perforated cooking tray
Quantity Ingredient
1 dl rice vinegar
3 tbsp soy sauce
2 tbsp teriyaki sauce
4 duck breasts
2 onions
3 tbsp honey
1 clove of garlic
Black pepper
2 stalks of lemongrass
½ lemon
50 g unrefined sugar
1 bunch of coriander
500 g plums
2 tbsp ginger
½ tsp salt

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