- Difficulty: Intermediate
- Makes: 2 servings
- Nutritional Information (Per Serving): Serving size: half of recipe Calories: 750 Total Fat: 18 g Saturated Fat: 5 g Carbohydrates: 113 g Dietary Fiber: 4 g Sugars: 83 g Protein: 35 g Cholesterol: 88 mg Sodium: 2076 mg
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- 2 boneless duck breasts
- Kosher salt and freshly ground black pepper
- 2 Thai bird's eye chilies, minced and deseeded
- 1 tablespoon rendered duck fat
- 4 cloves garlic, minced (plus additional 2 tablespoons, separated)
- 2 tablespoons port wine
- 5 cups rich duck stock
- Korean chili paste (Ko Chu Jung), to taste
- 1 large taro root, diced
- 1/2 cup honey
- 1 teaspoon toasted sesame seeds
- 1/4 cup chopped fresh parsley
Ready to ignite your taste buds with a dish that's equal parts bold heat and sweet indulgence? This slow-cooked spicy duck breast pairs crispy-skinned perfection with a fiery sauce and honey-glazed taro that melts in your mouthyour next dinner party showstopper awaits!
- Preheat your oven to 350°F (175°C).
- Generously season the duck breasts with salt, pepper, and chopped chilies. Place them skin-side down in a hot sauté pan to sear, draining and reserving any fat that renders. Transfer the pan with the duck breasts directly to the preheated oven (do not flip), and roast for 10-15 minutes, or until the center reaches medium-rare doneness.
- While the duck roasts, heat 1 tablespoon of the reserved duck fat in a saucepan and briefly sauté 4 cloves minced garlic. Pour in the port wine and allow it to reduce slightly. Add all of the duck stock and simmer until the liquid is reduced by half. Whisk in Korean chili paste for heat and depth. Pass the sauce through a fine mesh sieve and reserve, keeping it warm.
- Simmer the diced taro root in boiling water until just tender, then quickly drain. In a large skillet, crisp the taro in some additional reserved duck fat until golden on the outside. Pour out any excess fat, then stir in the honey and the extra minced garlic, tossing to thoroughly coat. Sprinkle with toasted sesame seeds and finish with chopped parsley.
- Wine pairing suggestion: River Bend, Russian River Valley, Pinot Noir, 1996.
Tips: Watch the sauce reduction closely for that intense, luxurious flavor. Blanch the taro first for its creamy interior and irresistible golden crunch. Serve hot to capture every explosive bite!
