Sherry Lemongrass Glazed Duck Breast
Posted on 10/18/2018
Everything to make a special meal in one recipe! Crispy, flavourful skin with a tasty sherry lemongrass glaze, all accompanied by pan-roasted veggies. Now this is how to do duck.
Recipe courtesy of Chef Duncan Ly, from Foreign Concept restaurant in Calgary. This recipe was initially published in City Palate; check out www.citypalete.ca for more great recipes and food ideas!
For the Sherry Lemongrass Glaze
- 2 tsp vegetable oil
- ⅓ cup shallots finely diced
- 1 tbsp plus 1 tsp finely chopped ginger
- 1 cup lemongrass, finely minced
- 1 cup sugar
- 1 cup sherry vinegar
For the Duck Breasts
- 4 duck breasts
- 2 tsp canola oil
- 1 cup sherry lemongrass glaze
- 2 tbsp butter salt and pepper
For the Pan-Roasted Butternut Squash
- 1 tbsp canola oil
- 1 butternut squash, peeled and cut into 1/2” x 1/2”
- 15 button mushrooms, quartered
- 1 bunch (approximately 15) asparagus, cut into 1” pieces
- 1 tbsp butter
- 1 oz vegetable or chicken stock
- salt and pepper
Prep: 45m | Cook: 35m
- Start with the glaze. Place a small saucepan on medium-low heat, and add the oil and shallots. Sweat the shallots for 3 minutes, occasionally stirring so they don’t burn.
- Add the ginger and the lemongrass and continue to cook for another minute. Add the sugar and the vinegar.
- Simmer for about 10 minutes or until the glaze is a syrup consistency. Place into a container until ready to use (can be stored for up to 1 week in the refrigerator).
- To prepare the butternut squash, place a large sauté pan on medium-high heat. Add the canola oil then the butternut squash. Allow the squash to cook for about 5 minutes while occasionally stirring.
- Add the button mushrooms and cook for another 3 minutes. Add the asparagus and continue to cook for another minute. Add the butter and the stock and continue cooking until the stock is reduced and the butter glazes the vegetables. Season with the salt and pepper and keep warm.
- Finally, season the duck breasts with the salt and pepper. Heat the oil in a large sauté pan on low heat. Add the duck breasts skin side (fat side) down. Cook on low heat for about 8-10 minutes, periodically draining the fat that renders from the duck. Cook the duck until the skin side is golden brown and crispy.
- Flip the duck over and cook for another minute. Add the sherry glaze and the butter, basting the duck breasts. Cook for about a minute. The duck should still be pink inside.
- Place the duck onto a plate and allow the breasts to rest for about 5 minutes. Reserve the remaining glaze from the pan. Cut the duck into thin slices, approximately 1/4 inch wide.
- To plate, place the butternut squash mixture into the centre of a bowl. Place the duck on top. Drizzle the remaining pan glaze over the duck breast, and garnish with frisée and watercress if you wish. Enjoy!
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