{"id":20355,"date":"1987-05-20T13:37:40","date_gmt":"1987-05-20T20:37:40","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=20355"},"modified":"2017-04-02T11:52:57","modified_gmt":"2017-04-02T18:52:57","slug":"honey-soy-glazed-duck-breast","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=20355","title":{"rendered":"Honey Soy Glazed Duck Breast"},"content":{"rendered":"<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Honey-Soy-Glazed-Duck-Breast.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-20356\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Honey-Soy-Glazed-Duck-Breast.jpg\" alt=\"\" width=\"289\" height=\"289\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Honey-Soy-Glazed-Duck-Breast.jpg 640w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Honey-Soy-Glazed-Duck-Breast-150x150.jpg 150w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Honey-Soy-Glazed-Duck-Breast-300x300.jpg 300w\" sizes=\"auto, (max-width: 289px) 100vw, 289px\" \/><\/a>4 6oz. duck breasts, with skin on<br \/>\nSea salt and freshly ground black pepper<br \/>\nChinese five spice powder<br \/>\nOlive oil<br \/>\n1-2 T. honey<br \/>\n2 T. soy sauce<br \/>\n2 C. green beans<br \/>\n1\/3 C. toasted hazelnuts<br \/>\n6-7 T. hazelnut oil<br \/>\nScant cupl olive oil<br \/>\n6T. sherry vinegar<\/p>\n<p>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. Place the duck breasts, skin-side down, on a cold dry fry pan and slowly heat the pan over very low heat to render down most of the fat off the duck breast. This may take 8-10 minutes, depending on the thickness of the fat. Once the fat has rendered, 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. Transfer the duck to a warm plate and leave to rest for 5-10 minutes. While the duck is resting, to a pan of salted boiling water add the beans and cook for no more than one minute. Meanwhile, crush the hazelnuts lightly with a pestle and mortar. Drain the beans thoroughly and pat dry with kitchen paper. Whisk the oils and sherry vinegar together with some seasoning. Toss the beans in the vinaigrette to taste. To serve, place the bean salad off center on warm plates. Slice the duck lengthways and place beside. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 6oz. duck breasts, with skin on Sea salt and freshly ground black pepper Chinese five spice powder Olive oil 1-2 T. honey 2 T. soy sauce 2 C. green beans 1\/3 C. toasted hazelnuts 6-7 T. hazelnut oil Scant cupl olive oil 6T. sherry vinegar 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. Place&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=20355\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,8],"tags":[129,172],"class_list":["post-20355","post","type-post","status-publish","format-standard","hentry","category-game-and-other-meats","category-poultry","tag-dinner","tag-hunting"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/20355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20355"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/20355\/revisions"}],"predecessor-version":[{"id":20357,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/20355\/revisions\/20357"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}