HOME STYLE WOK FRIED DUCK WITH GARLIC IN BLACK BEAN SAUCE By Chef Anirudh Deshpande, Executive Chef at The Westin Goa
/Method:
Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat.
Season generously with salt.
Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown and the fat has rendered out.
Flip the duck over and cook for another 2-3 minutes until done to your preference.
Remove from the pan and set aside.
Pour off the duck fat, leaving a few teaspoons in the pan.
Add the ginger, garlic and chillies to the pan and cook until fragrant.
Pour in the stock, soy sauce, honey and lime juice and allow to simmer until the sauce has reduced by half.