Dinner Tonight: Duck Breasts With Pineapple, Chile, And Soy Recipe

1. 1

   Preheat the oven to 425u00b0F.

2. 2

   Peel the pineapple and chop, removing the tough core. Squeeze half of the pieces into a bowl with your hands, discarding the pulp. Save the other half.

3. 3

   In the same bowl as the pineapple juice, add the soy sauce, brown sugar, garlic, ginger, jalapeno, and black pepper. Whisk until combined.

4. 4

   Cut three slits into the duck skin, while not piercing the meat. Then drop into the marinade and let sit for however long you have. Hugh says even a scant 10 minutes will help.

5. 5

   Heat the 1 tablespoon of the oil in a skillet over medium-high heat. Take the duck breasts out of the marinade, saving as much of the liquid as possible, rubbing the excess off, and sear in the skillet for just a minute on each side.

6. 6

   Transfer to a small baking dish that tightly fit the meat. Pour the excess oil off the skillet and set aside. Then pour the marinade over the meat and cook for 10 minutes.

7. 7

   When done, remove the meat and set aside. Heat the skillet the seared the duck over medium high heat, add the other half of the pineapple, sprinkle with a little sugar, and cook until a little browned.

8. 8

   Strain the marinade into the skillet, reduce until syrupy, about 4-5 minutes. Pour the syrup and pineapple over the meat, and serve up.

* Per serving · 4 servings · Values may vary.