This video is all about panfried duck breast with orange sauce. This popular dish from French cuisine is combined with hoisin sauce to perfectly balance the flavors. Using the pan only, panfrying duck breast could be complicated but if you follow my formula, it will land on the perfect doneness without any complications. It is the game season and I hope you all to enjoy my recipe and happy cooking~!!
Ingredients
Duck Breast 2 ea (220g each)
Duck Fat 2 Tbsp
Salt and Pepper to taste
All Purpose Flour 1/2 Tbsp
Hoisin 2 Tbsp
Orange Marmalade 1 Tbsp
Grand Marnier 2 Tbsp
Chicken Stock 200 ml
Unsalted Butter 1 Tbsp
Shimeiji (Beech) Mushroom 1 pk
Vegetable Oil 2 Tbsp
Garlic 2 cloves
Red Chili 1 ea
Unsalted Butter 1 Tbsp
Shanghai Bok Choy 1 head
Vegetable Oil 2 Tbsp
Onion, fine diced 2 Tbsp
Unsalted Butter 1 Tbsp
Chicken Stock dash
The Prokitchen:
Chef Eric Oh:
Subscribe to Join the Pro Level of Home Cooking:
Products I Can Recommend (These are my affiliate links so I earn a tiny commission upon your purchase so thank you very much for your support=)
Wustof Boning Knife:
ANOVA NANO Precision Sousvide Cooker:
Geryon Vacuum Sealer:
Meater Bluetooth Probe Thermometer:
Iwatani Portable Gas Burner:
Vitamix 5200 Blender Professional Grade:
Everdure Charcoal Grill:
Stone Pestle and Mortar:
Potato Ricer:
Website:
All business inquiries: eric@theprokitchen.com