Recipe introduction

Recipe introduction

Sautéed Duck with Chocolate and Balsamic Sauce

Sautéed Duck with Chocolate and Balsamic SauceNEW

This main course, featuring juicy duck meat generously coated in a rich, chocolate-based balsamic sauce, pairs perfectly with drinks.

Genre：Western food

Material(Serves 4)

  • Duck Thighs / 2 sheets
  • Herb Salt / 5g
  • Rosemary / 5g
  • Tsukuba Chocolate Syrup or Dessert Syrup (Chocolate Flavor) / 30 g
  • Balsamic vinegar / 40 ml
  • Soy sauce / 2 ml
  • Whole-grain mustard / 5g
  • Marmalade Jam / 30 g
  • Olive Oil / 10 g
  • Cherry Tomatoes / 26 g
  • Baby Greens / 5g
  • Lemon / 1/4 piece

Recipe

1. Sprinkle the duck with herb salt and let it marinate for half a day to overnight to season it.
2. Coat a skillet with olive oil, place the duck skin-side down, add 2 sprigs of rosemary, and sear the duck until it’s well browned.
3. Remove the rosemary, wrap the cooked duck in aluminum foil, and let it rest for about 20 minutes. Transfer the fat rendered from the duck to a separate container.
4. In the same skillet, add 10 g of the rendered duck fat, Tsukuba Chocolate Syrup or dessert syrup (chocolate-flavored), balsamic vinegar, soy sauce, whole-grain mustard, and marmalade. Heat and reduce until the mixture thickens.
5. Arrange the sautéed duck on a serving plate and drizzle with the chocolate-balsamic sauce.
6. Garnish with baby greens, cherry tomatoes, and lemon.