today's experiment was to find some ingredients to match the orange that goes so well with the duck (the second largest French tradition). This is what I came to mind, the result I liked, so the public :-)
a breast x 2 ' duck
60 ml of light soy sauce (not as salty!)
2 arance
1 lime
1 cucchiaino di pepe di sichuan
1 cucchiaino di semi di coriandolo
2 cucchiaini di miele di acacia
q.b. aceto di riso
q.b. salsa di pesce
q.b. zucchero di canna (facoltativo)
PREPARATION Cut the fat of the duck breast and drawing the diamonds being careful not to cut the meat. Put the meat to marinate in soy sauce, the orange juice, coriander and pepper for about an hour. After this time remove the breasts from the marinade liquid, wipe it dry with paper towels and cook in a hot pan skin side 4 minutes (fat will melt and then you do not need acciungere oil or butter) and 4 minutes on the other side. Throw away any excess fat, defatted with a few drops of rice vinegar and add the marinade liquid filtrate. When the sauce begins to boil, add 2 teaspoons honey, reduce the heat and let simmer until the meat reaches the desired cooking. Remove the breasts from the sauce and let rest on a plate. Meanwhile make the sauce reduce by half and add the lime juice and fish sauce. Taste and if necessary add a little sugar or other honey. Let simmer until the reduction has obtained a syrupy consistency.
Cut the duck into slices and drizzle with sauce. For accompaniment, I chose a boiled basmati rice.
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