Pan-Seared Duck Breast with Thai Stir Fry Sauce
A French-inspired dish with a flavorful twist, combining the richness of duck breast with the spicy kick of Thai stir fry sauce.
Ingredients
- ●4 duck breastboneless, skinless
- ●2 tbsp floral honey
- ●1-inch piece gingergrated
- ●2 cloves garlicminced
- ●1 tbsp soy sauce
- ●1 tsp fish sauce
- ●2 tbsp vegetable oil
- ●1 bell pepperssliced
- ●1 onionssliced
- ●2 tbsp stir-fry sauce
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the duck breast with salt and pepper.
- 3
Heat 1 tablespoon of vegetable oil in an oven-safe skillet over medium-high heat.
- 4
Sear the duck breast for 2-3 minutes on each side, then transfer to the preheated oven.
- 5
Cook for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
- 6
Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium-high heat.
- 7
Add the sliced bell peppers and onions, and cook until tender.
- 8
Stir in the grated ginger, minced garlic, soy sauce, and fish sauce.
- 9
Cook for an additional 1-2 minutes, until the sauce is bubbly and slightly thickened.
- 10
Serve the pan-seared duck breast with the Thai stir fry sauce spooned over the top.
- 11
Garnish with fresh herbs, if desired.