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General tao duck breast fillets, hunan style

  • Preparation : 20 minutes
  • Cooking : 20 minutes
  • Portions : 4
Général Tao de filets d’aiguillettes de canard, façon Hunan

Ingredients

  • 514 g Brome Lake duck breast fillets (1 bag)
  • 1 litre canola oil
  • 187 ml cornstarch (3/4 cup)
  • 62.5 ml soy sauce (preferably low sodium) (1/4 cup)

Preparation

  1. Remove the fillets from their packaging and pat dry using paper towel. Place them in a mixing bowl and lightly dust them with the cornstarch until the fillets are well-coated. Add the soy sauce and set aside. Heat the canola oil in a deep pan until the oil is just bubbling, then gently place each fillet in the pan and cook until the coating is golden brown. Place the fillets on a plate covered with paper towel to remove excess fat. Preheat the oven to 350°F and cook the fillets for about 5 minutes. Set aside.

Accompaniment

Serve accompanied by Asian stir-fried vegetables (bok choy, beansprouts, shiitake mushrooms, Asian eggplant, ginger, sesame, etc.).

 

Recipe from David Vinas, professional chef

Tips and tricks

Asian sauce

  • 35 ml sweet & spicy chili sauce
  • 25 ml hoisin sauce
  • 60 ml (1/4 cup) soy sauce (preferably low sodium)
  • 25 ml (5 tsp.) sesame oil
  • 25 ml yuzu juice or lemon juice
  • 25 ml (5 tsp.) rice vinegar
  • 15 g (1 tbsp.) peanut butter
  • 30 g (5 tsp.) finely chopped green onions (scallions)
  • 25 g (1/4 cup) fresh ginger
  • 25 g (1/4 cup) minced lemongrass
  • Freshly ground pepper to taste

 

  1. Heat a pan on medium heat and add the sesame oil, ginger, green onions, ground pepper, and lemongrass and cook slowly. Add the soy sauce, sweet & spicy chili sauce, hoisin sauce, yuzu juice, rice vinegar and peanut butter. Simmer for several minutes for the flavours to blend together. Add the fillets and mix together. Cook for 2 minutes. Set aside.

 

Basmati rice

  • 300 ml (1 1/3 cups) basmati rice
  • 300 ml (1 1/3 cups) Brome Lake duck stock
  • 150 ml (2/3 cup) water
  • 15 g (1 tbsp.) butter
  • ½ lemongrass stalk

 

  1. Rinse the rice under cold water until the water runs clear and the starch is gone. Drain. In a saucepan, add the rice and duck stock. Add the lemongrass stalk. Let simmer for about 15 minutes. Season, bring to a boil and cover. Lower the heat, stir and simmer on low heat for 15 minutes. When it is nearly done, add 15 g butter (1 tablespoon).

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