Ingredients
- 2 Duck breasts (approx. 180-200g each), skin scored in crisscross pattern
- 2-3 tbsp Krish's Soy Caramel Magic Sauce Magic Sauce
- To taste Salt and freshly ground black pepper
- 1 pkt Peking duck pancakes
- 1 large Cucumber, sliced into batons
- 1 bunch Spring onions, sliced
Duck is all about patience. Start in a cold pan, render that fat slowly, and you'll be rewarded with the crispiest skin imaginable. The Soy Caramel glaze takes it from great to unforgettable. Build your own pancake rolls — it's interactive and absolutely delicious.
Method
Prepare the Duck
Score the duck skin in a diamond pattern with a sharp knife, being careful not to cut into the meat. Pat the breasts completely dry with paper towels. Season the skin side generously with salt and pepper, and lightly season the meat side.
Render the Fat
Place duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low and cook for 8-10 minutes. The fat will slowly render out and the skin will turn deep golden and crispy. Pour off the rendered fat periodically (save it for future cooking!).
Sear the Meat
Flip the duck breasts to the meat side. Increase heat to medium and sear for 3-4 minutes until lightly browned. The internal temperature should reach your desired doneness (54°C for medium-rare).
Glaze & Rest
Remove pan from heat. Brush 1-2 tablespoons of Soy Caramel sauce onto the crispy skin. Transfer to a cutting board and rest for 5-10 minutes. Warm remaining sauce in the pan juices over low heat for 30 seconds.
Serve
Slice the duck thinly across the grain. Arrange on a plate with warm pancakes, cucumber batons, and spring onions. Serve the Soy Caramel glaze on the side. Build your own duck pancake rolls and enjoy!
KRISH'S SOY CARAMEL MAGIC SAUCE
The Heart of This Dish
A rich, glossy blend of caramelized soy and aromatic spices that creates the perfect lacquered finish for duck. Sweet, salty, and utterly luxurious.