“Duck breasts are a rich meat that pairs nicely with a sweet sauce. In this dish, honey provides the sweetness, coriander seeds the spice and soy sauce the saltiness, making this a well-balanced and delicious yet simple sauce that is a perfect accompaniment to duck”. From In the Kitchen with Le Cordon Bleu, published by Cengage Learning. Copyright 2013 Le Cordon Bleu International. All rights reserved.
- 2 large duck breasts boneless with skin
- 2 pinch kosher salt
- 2 pinch cracked black pepper
- ½ cup coriander seeds
- ½ cup honey
- ⅓ cup soy sauce
- 1 cup chicken stock
- cilantro leaves as garnish, to taste
Prepare the duck breasts: Trim off some excess fat and skin from the duck breasts to neaten the appearance, but leave enough fat to cover one side of the meat for flavor. Score the skin in a crisscross pattern and season both sides. Let rest at room temperature for 1 hour.
Prepare the Honey Coriander Sauce: Dry-fry the coriander seeds in a non-stick frying pan over medium-high heat until they give off a spicy aroma and are dark in color (but not burnt), about 3 to 5 minutes. Place into a mortar and crush with a pestle. Put the honey and soy sauce in a large saucepan and slowly bring to a boil, while stirring. Add the stock and crushed coriander seeds and simmer until reduced by half, about 10 minutes. Remove from the heat. Strain the sauce through a sieve into a clean pan. Keep warm until serving time.
Cook the duck breasts: Place the breast, skin-side down, in a cool frying pan set over medium-low heat. Cook for 10 minutes, pressing the duck frequently to keep it as flat as possible. Remove all the fat from the pan, turn the duck over and cook for a further 7 minutes or until done to your liking. Let the duck rest on a rack near the stove for 5 to 10 minutes.
Serve: Slice the duck and arrange with the Polenta Cakes, if using. Drizzle the sauce on the plate and garnish with cilantro.