Duck and Lemon Sauce

Duck and lemon sauce is a classic combination that has been enjoyed around the world for centuries. It’s a simple yet flavorful dish that can be prepared in many ways and is suitable for any occasion.

The bright acidity of lemon pairs perfectly with the rich flavor of duck making this dish an elegant choice for any meal.

Let’s get cooking!

Ingredients

• 2 duck breasts
• 2 tablespoons brown sugar
• 1 tablespoon honey
• Juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons cornstarch dissolved in 2 tablespoons of cold water
• 3 tablespoons honey
• 1 teaspoon lemon zest

Directions

1. Heat a large skillet over medium-high heat. Pat the duck breasts dry with paper towels and season both sides generously with salt and pepper.

2. Add the duck breasts, skin side down, to the hot skillet and cook until golden brown on both sides (about 8 minutes). Transfer cooked duck to a plate and set aside.

3. To the same skillet, add the brown sugar, honey, lemon juice and zest; whisk together until combined. Simmer for 2 minutes then add in the cornstarch mixture stirring constantly until sauce thickens (about 1 minute).

4. Return the duck breasts to the pan and spoon sauce over them to coat thoroughly; reduce heat to low and simmer for 5 minutes.

5. Serve the duck breasts with the sauce spooned over, and enjoy! Alternatively, you can serve the sauce separately on the side.

Recipe Tips

– To ensure the duck breasts stay nice and juicy, cook them over medium-high heat rather than high so they don’t overcook.

– Feel free to substitute different types of sweeteners in this recipe such as agave or maple syrup instead of honey.

– This dish pairs nicely with mashed potatoes, steamed vegetables or a simple salad. Enjoy!

– For an extra citrusy kick, add ½ teaspoon of grated orange zest to the sauce.

– If you like a thicker sauce, increase the cornstarch mixture by another tablespoon or two for an even thicker consistency.

Substitutions

– If you don’t have duck on hand, you can use boneless chicken breasts instead.

– To make it vegan, omit the duck and substitute with mushrooms for an earthy flavor.

– For a different flavor profile, try replacing the honey in the sauce with tamari or soy sauce for umami notes.

– Different herbs such as rosemary or thyme can also be used to add more depth to the dish.

FAQs

Q: How do I make my sauce thicker?

A: To thicken your sauce, you can add 1-2 tablespoons of cornstarch dissolved in cold water to the pan when reducing. This will help create a thicker and more luxurious texture that is perfect for coating the duck.

Q: Can I use other ingredients to experiment with this dish?

A: Absolutely! Try adding different herbs, spices, or sweeteners such as honey or maple syrup to the sauce to customize it according to your tastes. You can also try incorporating different veggies or proteins into the recipe for added flavor and texture. Enjoy experimenting!

Q: Is there a way to make this dish with other fruits instead of lemons?

A: Yes, absolutely! Instead of lemon juice and zest, you can use peach puree or other seasonal fruits such as strawberries, blueberries, or mangoes. You can also add diced peaches to the sauce for an extra touch of sweetness. Just keep in mind that any additions will change the flavor profile slightly so adjust your seasonings accordingly.

Q: What is the best way to make black bean sauce for roast duck?

A: The best way to make black bean sauce for roast duck is by combining soy sauce, garlic, ginger, sesame oil, Chinese five-spice powder, and fermented black beans. This combination creates a savory and flavorful sauce that pairs nicely with the rich flavor of the duck. Additionally, you can also add some sweetness such as honey or sugar and adjust the seasonings according to your taste preferences.

Q: Can I use other ingredients to experiment with this dish?

A: Yes, absolutely! You can try adding different fruits like peaches or apricots to the sauce for a sweet and tart flavor. Alternatively, you can also experiment with different sauces such as tamarind or black bean sauce. Just make sure that whatever ingredients you add are complementary and don’t overpower the duck.