Duck Breast With Asian Sauce (food)

Marinade

2 duck breasts
1 T Worcestershire sauce
2 T hoisin sauce
2 garlic cloves, crushed
2 T soy sauce
2 T rice wine vinegar
3 T honey
1 1/2 t fresh ginger, grated
1/4 t Chinese five spice powder

Combine all marinade ingredients and add duck, marinate several hours or overnight. Remove duck from marinade and prick skin all over or slash skin, reserve marinade for later use. Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 375  F for 25 min Let rest for 5 min after cooking.

Sauce

reserved marinade
2 T hoisin sauce
1 T honey
1 t corn flour

Add reserved marinade, honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix corn flour with a little water add to pan and stir until mix thickens.

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