Is there really such a thing as a gourmet 30-minute meal? Can a meal made at home be faster than Chinese take-out? The answer is a resounding ‘yes!’
We are always on the lookout for something a little different than the usual cycle of beef-pork-chicken-and sometimes fish. We also enjoy exposing our clients to meats and vegetables that they have never tried before. Duck is just that type of food – unless you’ve grown up in a region or culture that uses duck, duck fat and duck stock for many different applications, chances are you haven’t had a lot of experience with cooking or eating duck.
For us here in Ontario, you may find it surprising that there are a lot of good quality ducks being raised locally. The Bauer Butcher, located within Vincenzo’s in Waterloo, has begun to carry whole ducks, legs and breasts sourced from a farm in Belwood, Ontario. The friendly butchers there will help you with cooking tips as well. So for a fair price we tried a duck breast, and within 30 minutes we got these results. It was a fabulous dinner for two, with an addictive Asian twist.
Seared Duck Breast with Broccoli & Honey Soy Sauce Serves 6-8
- 1 duck breast (weighing about 12-14 oz)
- A good sprinkling of kosher salt and freshly ground black pepper
- 1/2 head of broccoli, in large florets
- 1/4 cup soy sauce (Kikkoman brand is good)
- 2 green onions (white and green parts) thinly sliced
- 1 tbsp honey
- 1 tbsp light oil
- Pinch of hot red chili flakes
- 2 cups cooked rice, rice noodles or egg noodles*
Using a very sharp knife make about 20 or so slashes through the fat. Be careful not to cut into the meat. Turn the breast on a 90-degree angle and make 20 more slashes;
Season duck breast with salt and pepper, place the duck breast fat side down, in a heavy skillet (Swiss Diamond works well). Cook 8-10 minutes. The fat should brown nicely, adjust heat if necessary;
Turn the breast over and cook 1-2 minutes until the duck is medium rare;
Allow duck to rest about 5 minutes before slicing half-inch slices on an angle;
While the duck is cooking, place broccoli florets in a pot with a lid; add half an inch of water and sprinkle with salt; turn on high with lid on while the duck is resting to steam to tender-crisp.
To make sauce: whisk together the soy sauce, green onion, honey, oil and chili flakes.
To put the dish together: place hot rice or noodles on the bottom of two plates; divide broccoli amongst the plates; place duck slices on top of rice; drizzle the sauce all over and garnish with more sliced green onions, if desired.
*Hot cooked rice can fit into the 30-minute timeline: bring 1 cup of basmati rice with 1-1/4 cups water to the boil; turn right down to a simmer for 10-15 minutes, rest for 5 minutes. Do this at the beginning of the meal.
Chefs Kirstie Herbstreit and Jody O’Malley are both Red Seal certified chefs. Together they run the company YouCanCook2, specializing in interactive dinner parties. You can also find them cooking at Entertaining Elements in St. Jacobs, where they hold private dinners for eight people. To contact the chefs, visit their website www.youcancook2.com.
