Best Pan Fried Duckling Recipes

Pan Fried Duck Breast With Honey Soy Sauce and Pak Choi image

Provided by NoOnionNoGarlic

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 (175 g) duck breasts, with skin
sea salt
grounded black pepper
2 teaspoons Chinese five spice powder
1 -2 tablespoon honey
3 tablespoons soy sauce
150 g pak choi
1 tablespoon vegetable oil
2 tablespoons oyster sauce

Steps:

Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly. Mix the honey and soy sauce in a bowl.
Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat. Drain the fat from the pan.
Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Baste the duck continuously. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
Meanwhile, heat a wok or a large pan, add vegetable oil. When the oil becomes hot, add Pak Choi and oyster sauce. Stir fry it for 5 minutes, dish out onto a plate.
Slice the duck lengthways. You can use some of the Pak Choi as garnish.
I like serving it with plain rice, drizzled with any left over honey soy sauce.

Nutrition Facts : Calories 470.9, Fat 25.9, SaturatedFat 6, Cholesterol 238, Sodium 2147.6, Carbohydrate 12.1, Fiber 0.3, Sugar 9.1, Protein 46

Pan-Fried Duckling image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 4

1 5- to 6-pound duck
Salt and freshly ground black pepper
3 cloves garlic, optional
Sprigs of fresh thyme, optional

Steps:

Cut the duck into 6 or 8 serving pieces, reserving the wing tips, back and neck for stock. (Cut the gizzard into 1/8-inch thick slices, and fry it along with the duck if you like; reserve the liver for another use.) Place the duck pieces, skin side down, in a 12-inch skillet, and sprinkle it liberally with salt and pepper. Add garlic and thyme sprigs if desired, and turn the heat to medium-high. When the duck begins to sizzle, cover the skillet and lower the heat to medium.
After 15 minutes, turn the duck, season the skin side, then cover and cook for 15 minutes more. Uncover the skillet and turn the heat back to medium high. Cook the duck, turning it as necessary, so that it browns nicely on both sides; this will take 15 minutes more.
Serve hot or at room temperature. Strip some of the leaves from the remaining thyme sprigs, and use them as a garnish.