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Duck has always been considered a delicacy, and for good reason. It has a rich, gamey flavor that is unlike any other bird, and its meat is wonderfully versatile. One of the best ways to prepare duck is to marinate it to infuse its flavor with an exciting blend of spices and herbs. When served with a creamy cannoli and drizzled with the sweet and tangy Peking sauce, it becomes a gourmet delight.
Marinated Duck Breast
To start with, select a plump, juicy duck , preferably one that has been deboned and skinned. You’ll need to prepare a marinade that will complement its flavor. The following marinade is by far the most popular recipe.
Ingredients
– 1 duck breast
– 2 tablespoons honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 tablespoon sesame oil
– Salt and pepper, to taste
Instructions
1. In a bowl, mix honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil until well combined.
2. Season the duck breast with salt and pepper and place it in a ziplock bag.
3. Pour the marinade over the duck breast, making sure it is well coated.
4. Seal the bag and refrigerate it for at least 4 hours or overnight.
5. Preheat the oven to 400°F. Remove the duck breast from the marinade and pat it dry. Reserve the marinade.
6. Heat an oven-safe skillet over medium-high heat, then sear the duck breast skin-side down for 5 minutes. Flip it over and sear the other side for another minute.
7. Transfer the skillet to the oven and bake for 15-20 minutes or until the internal temperature reaches 145°F.
8. Remove from oven and let the duck rest for 10 minutes before slicing it.
Liver Cannoli
While the duck breast is marinating, prepare the liver cannoli. It’s best to use fresh duck liver for this recipe, but you can also substitute it with chicken liver, if you prefer.
Ingredients
– 3 tablespoons butter
– 1 shallot, minced
– 1 garlic clove, grated
– ½ pound fresh duck liver
– 1 tablespoon balsamic vinegar
– 2 tablespoons heavy cream
– Salt and pepper, to taste
– 4-6 cannoli shells
Instructions
1. In a frying pan, melt the butter over medium-low heat.
2. Add shallots and garlic and sauté for a couple of minutes until softened.
3. Add the duck liver, balsamic vinegar, and heavy cream. Cook for 5 minutes or until the liver is cooked through.
4. Transfer the mixture to a blender and blend until smooth.
5. Season with salt and pepper to taste.
6. Fill the cannoli shells with the liver mixture and chill until ready to serve.
Peking Sauce
The final element of this dish is the Peking sauce. It’s a delightful blend of sweet, salty, and tangy flavors that perfectly complement the richness of the duck and liver.
Ingredients
– 1/2 cup hoisin sauce
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon Sriracha
Instructions
1. In a small bowl, whisk together the hoisin sauce, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and Sriracha.
2. Store in an airtight container until ready to use.
To serve, slice the duck breast and place it on a serving platter. Top each slice with a dollop of liver cannoli and drizzle the Peking sauce over it. Garnish with chopped green onions and enjoy this delicious gourmet delight!
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