Southwest duck breast with oyster sauce
For the festive moments, nothing more surprising than combining the flavors of the Southwest and Asia !
For the festive moments, nothing more surprising than combining the flavors of the Southwest and Asia! Oyster sauce is recognizable by its subtle taste, both salty and sweet. Originally from the Canton area, it pairs wonderfully with poultry. This is an easy recipe to boost the flavors of duck.
For 4 people
Preparation time: 25 minutes
- 2 South West duck breasts
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Fleur de sel
- Espelette pepper
- Take out the 2 duck breasts from the refrigerator 30 minutes in advance.
- Score the fatty side of duck breast, every 2 centimeters.
- Pour the soy sauce and oyster sauce onto each fatty side.
- Make this mixture penetrate incisions made beforehand.
- Place the duck breasts in the baking dish, taking care to position the fat upwards. Add a little water to the bottom of the dish.
- Put the mixture in an oven, previously heated to 200 degrees, for 12 minutes for a pink duck breast.
- After cooking, let the breasts rest for 5 minutes, to obtain a supple and delicate flesh.
- Remove the cooking fat from the dish while keeping the juices.
- Cut the breasts into generous slices of about 1 centimeter
- Dress with the collected juices and season with a little Espelette pepper.
Serve immediately, with a glass of wine from the Saint-Emilion appellations.