Imagine a dish that perfectly balances crispy, succulent duck with a tantalizing sweet and sour sauce that will transport you straight to the bustling streets of China. This Sweet and Sour Duck recipe is not just a meal; it's a culinary adventure that transforms an ordinary dinner into an extraordinary dining experience. Get ready to impress your family and friends with a restaurant-worthy dish that's surprisingly easy to make at home!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 duck breasts
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Pat the duck breasts dry with paper towels and score the skin in a diamond pattern, being careful not to cut into the meat. This helps render the fat and create a crispy skin.
- Season the duck breasts with salt and pepper on both sides. Place the breasts skin-side down in a cold, heavy-bottomed skillet to slowly render the fat.
- Cook the duck over medium-low heat for about 8-10 minutes, allowing the fat to gradually melt and the skin to become golden and crispy. Drain excess fat periodically.
- Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare. Remove from the pan and let rest on a cutting board.
- In the same skillet, sauté the sliced onions and diced bell peppers until they become slightly softened and caramelized.
- In a separate saucepan, combine sugar, white vinegar, and soy sauce. Heat over medium heat, stirring until the sugar completely dissolves.
- Mix cornstarch with water to create a slurry. Add this to the sauce to thicken, stirring constantly until the sauce becomes glossy and coats the back of a spoon.
- Slice the rested duck breasts against the grain into thin strips.
- Add the sliced duck to the sautéed vegetables and pour the sweet and sour sauce over the top, gently tossing to coat evenly.
- Serve hot, garnished with optional chopped green onions or sesame seeds, alongside steamed rice.
Tips
- Skin Rendering Technique: The key to amazing duck is patience. Start with a cold pan and let the fat render slowly to achieve that coveted crispy skin.
- Temperature Control: Cook the duck breasts medium-low to prevent burning and ensure even cooking. The goal is golden, crispy skin and juicy meat.
- Fat Management: Drain excess fat periodically during cooking to prevent smoking and achieve a cleaner flavor profile.
- Sauce Consistency: When making the sweet and sour sauce, use the cornstarch slurry carefully. Add it gradually and stir constantly to prevent lumps and achieve a glossy, smooth sauce.
- Resting is Crucial: Always let the duck rest after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor.
- Vegetable Preparation: Cut bell peppers and onions into uniform sizes for even cooking and a more professional presentation.
- Serving Suggestion: Serve immediately over steamed rice to capture the dish at its peak flavor and temperature.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 130mg
