Oolong and Ginger Crusted Duck Breast with Pineapple Reduction and Black Rice
- serves 4
4 Muscovy duck breasts
¼ cup ginger juice (60 ml)
2 Tbsp oolong tea leaves, ground finely (30 ml)
2 Tbsp vegetable oil (30 ml)
Sea salt and freshly cracked black pepper
2 Tbsp butter (30 ml)
2 shallots, minced
2 cloves garlic
1 tsp grated ginger (5 ml)
¼ cup chicken stock (60 ml)
1 cup pineapple juice (250 ml)
Pinch of oolong tea
2 cup black rice (500 ml)
Coarse salt and freshly ground pepper, to taste
1. Preheat oven to 400 degrees F.
2. Score the fat on the duck breasts with a sharp knife. Season them with salt and pepper and then place them in a hot pan, skin side down to begin rendering the fat. Brush the rendered breasts with ginger juice and then rub with ground tea. Season well and place on a roasting rack. Roast in the oven until they are medium-rare, about 10-15 minutes. When they are done, cover with foil and let rest for 10 minutes.
3. Drain the fat from the searing pan and then put it back over heat. When it’s hot add butter and melt. Add shallots and saute until they are beginning to caramelize and then add garlic and grated ginger. Continue to sauté for about 2 more minutes and then deglaze with chicken stock. Add pineapple juice and let reduce until thickened. Finish with a pinch of oolong tea powder.
4. Cook rice in boiling, salted water according to package directions. Fluff with a fork and season with salt and pepper.
5. Slice duck breasts and arrange them on 4 plates. Spoon some rice beside the duck and drizzle with Pineapple Reduction.