MAGRET CANARD AU LETCHI SAUCE AIGRE DOUCE par Christian ANTOU

lychee

🥗Healthier: fresh peaches

💰Cheaper: canned peaches

Canned peaches are more accessible and less expensive than fresh lychee.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-calorie option, while sugar is a more budget-friendly sweetener.

Score the skin of the duck breast in a crosshatch pattern without cutting into the meat.

Season the duck breast with salt and black pepper on both sides.

Heat a skillet over medium heat and place the duck breast skin-side down.

Cook until the skin is golden and crispy, about 6-8 minutes, draining excess fat as needed.

Flip the duck breast and cook for an additional 4-5 minutes for medium-rare, or until desired doneness.

Remove the duck from the skillet and let it rest for 5 minutes before slicing.

In the same skillet, add minced garlic and ginger, sautéing until fragrant, about 1 minute.

Add lychee, soy sauce, rice vinegar, honey, and lime juice to the skillet, stirring to combine.

Simmer the sauce for 5 minutes until slightly thickened.

Mix cornstarch with water to create a slurry, then add to the sauce to thicken further if desired.

Add red pepper flakes for heat, adjusting to taste.

Slice the duck breast and serve drizzled with the lychee sauce, garnished with chopped scallions.

Cooking Techniques

Spice Level:

Allergens