Duck Breast With Soy Sauce | Taste France Magazine
Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spatula
- Plate
Ingredients
- 1.7 oz Purple onion
- 1 oz Red pepper
- 1 oz Green pepper
- 0.2 fl oz Anisette Pastis
- 0.9 fl oz Sweet bean sauce
- 0.4 fl oz Red white vinegar
- 0.9 fl oz Vallée des Baux-de-Provence Olive Oil PDO
- 1 oz Charentes-Poitou Butter PDO
- 4 cloves Drôme White Garlic PGI
- 0.1 ml 醤油
- Black pepper and salt
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