Duck breast with a spice cake glaze
An Asian-inspired dish which also works well with spice cake.
- 2 duck breasts
- 100 ml soy sauce
- 1 tbsp orange juice
- 1 tbsp honey
- 1 tbsp mirin
- 3 slices of spice cake, dried and ground
- 200 g rice
- 110 g mini green asparagus
- 1 mini bok choy
- 1 clove garlic
- 4 tbsp oyster sauce
- 2 cm piece of fresh ginger, grated
- coriander to garnish
- black pepper
- fleur de sel
You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.
Score the skin of the duck breast several times with a sharp knife.
Combine the ingredients for the sauce – the soy sauce, the orange juice, the honey and the mirin – and reduce for 5 minutes over medium heat.
Add the finely ground spice cake and season with pepper.
Rub it onto the duck breast and set aside for a few hours.
Pre-heat the oven to 180 °C.
Sauté the duck breast, skin down, in the pan for two minutes, then turn over and cook for another two minutes. Make sure that both sides of the duck are nicely browned. Transfer the duck breast in an oven dish and bake for 9 minutes at 180 °C. Let the meat rest for about 9 minutes.
Cook the rice.
Blanche the green asparagus for two minutes in boiling water and dab them dry.
Heat a grill pan. Grill the asparagus and sprinkle fleur de sel over them.
Cut the bok choi into strips. Heat some oil in a wok, stir-fry the garlic and ginger quickly, and then add the strips of bok choi and the oyster sauce. Continue to stir-fry. Season with black pepper.
Slice the duck breast and serve with rice, the green asparagus and the bok choi. Garnish with coriander.