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What are you waiting for?
I know... we've been flirting with duck for a while.
*scratches his beard* Well I've got a new kitchen knife and a new sauce, so let's go a little crazy.
We will require-
Duck breast... at least one.
fresh Cilantro
Dry Red pepper flake
1 1/2 tbs chili paste (or chinese chili sauce)
3/4th tbs honey
2 tbs tomato sauce
freshly grated ginger
2 minced garlic cloves
flour to thicken
Put some oil in a heavy frying pan- preferably without a finish, prefereably on high heat- and toss in your duck breast after scoring some crosshatches .
In tact, whole.
Wait til that son-bitch is cracklin and sputtering. Might want a heavier duty oil here and the duck will of course render out some of its own goodness toward this process. Minimal fiddling.
I like my duck medium you might go for that burnt cinder effect, but I'd say flip once you've got something that looks like mexican caramel and finish to the same doneness on the other side.
When that's done, lift it, and drain off most of the oil, probably leave about... a tbs. Now lower the heat to a simmer and add the garlic and then tomato sauce, I generally consider the tomato sauce to be the heaviest and most durable component
next whisk in the chili paste- then the honey you don't want it to burn so make sure it gets incorporated quickly, then add the ginger and continue to whisk and gently cook.
Now cut your duck breast on a bias and make lovely little medallions.
Finely chop some cilantro leaves maybe some crushed roasted peanuts
Plate the duck on top of some buttery rice (or better yet, use your pan drippings to lightly fry the rice in another pan with some eggs)
Fan out your bias cut duck, and ladle on the sauce, add the greenage (chives or parsley work here too- goin for more of a thai kick though) and the peanut crumble, chili flake is also an option if you want to hurt yourself, or if you're more extreme than my average diner.
Grab a fork.
Enjoy.
