Ingredients Jump to Instructions ↓

  1. 2 Boneless skin-on duck breast halves

  2. 1 teaspoon 5ml Salt

  3. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  4. 1/4 cup 15g / 1/2oz Cornstarch

  5. 2 teaspoons 10ml Vegetable oil

  6. 1 teaspoon 5ml Cornstarch - dissolved in

  7. 2 teaspoons 10ml Water For The Sauce

  8. 1 cup 237ml Zesty lemon sauce

  9. 1/4 cup 59ml Pineapple chunks

  10. 2 tablespoons 30ml Chicken stock

  11. 1 tablespoon 15ml Crystallized ginger - cut thin strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lay the duck breast halves, skin-side down, on a work surface and trim any fat that extends beyond the breast meat. Turn breast halves over and, with the tip of a knife, lightly score the skin in a crosshatch pattern to keep the skin from shrinking. Sprinkle both sides of the duck breasts with salt and pepper. Dust with cornstarch to coat lightly, tapping off any excess. Prepare the Sauce: Stir the lemon sauce, pineapple chunks, stock and ginger together in a bowl. Heat a wide skillet over medium-high heat until hot. Add the oil, swirling to coat the bottom of the pan. Add the duck breasts, skin-side down, and cook until the skin is crisp and brown, 4 to 5 minutes. Flip the breasts and cook until the meat is cooked to medium-rare, 5 to 6 minutes. Transfer the duck to a plate. Spoon off all but 1 tablespoon of the drippings from the pan. Return the pan to medium-high heat, pour in the sauce and bring to a boil. For a thicker sauce, stir in the dissolved cornstarch and cook until the sauce boils and thickens, about 1 minute. Remove from the heat. To serve, slice each duck breast on the bias into 5 slices. Fan the slices out on a plate and spoon the sauce over them. This recipe yields 4 servings.


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