Asian-style Duck Breast Fillets

Asian-style Duck Breast Fillets

Delicious Chinese-inspired meat dish.


  • Approximately 500 g (2 pieces) duck breast fillets with skin
  • 1 tablespoon oil
  • 2 cloves garlic
  • 4 cm piece of ginger
  • 1 cup orange juice
  • 1/2 cup broth
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • a pinch of turmeric
  • 1/4 teaspoon Sichuan pepper
  • 1/4 bell pepper
  • a small piece of chili pepper
  • 1/2 leek
  • 1 teaspoon potato starch


Heat a skillet with a thick bottom, pour in half of the oil, spread it around the pan, and place the duck breasts skin side down. Fry over medium-low heat, without flipping, for about 6 – 8 minutes until the skin renders and turns golden brown. Then flip to the other side and fry for about 2 minutes until golden.

Remove the seared meat and set aside on a plate. Discard the rendered fat from frying.

In a small saucepan or medium pot, pour the remaining oil, add peeled and crushed garlic and peeled and sliced ginger. Sauté for a moment, then add orange juice, broth, fish sauce, soy sauce. Season with turmeric and Sichuan pepper.

Once it boils, place the duck breasts back into the sauce, skin side up (so that part of the fillet with skin protrudes above the sauce level). Cover the pot and simmer for 1 hour, adding chopped bell pepper, deseeded chili pepper, and washed and sliced leek halfway through cooking.

Finally, thicken the sauce with potato starch dissolved in 2 tablespoons of cold water, bring to a boil to activate the thickening.

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