Slow Cooked Chili Duck Breast with Honey Glazed Tar

Name: Slow Cooked Chili Duck Breast with Honey Glazed Taro Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pair duck breast, boneless; Salt and pepper; 2 Thai Bird chiles, minced without seeds; 1 tablespoon duck fat; 4 cloves garlic, minced plus 2 tablespoons; 2 tablespoons port wine; 5 cups dark duck stock; Korean Chili Paste (Ko Chu Jung); 1 large diced taro root; 1/2 cup honey; 1 teaspoon roasted sesame seeds; 1/4 cup chopped parsley

Servings: persons

1 pair duck breast, boneless
Salt and pepper
2 Thai Bird chiles, minced without seeds
1 tablespoon duck fat
4 cloves garlic, minced plus 2 tablespoons
2 tablespoons port wine
5 cups dark duck stock
Korean Chili Paste (Ko Chu Jung)
1 large diced taro root
1/2 cup honey
1 teaspoon roasted sesame seeds
1/4 cup chopped parsley

1
Preheat oven to 350 degrees F.
2
Season duck breasts with salt, pepper, and chiles.
3
Sear the duck breasts skin side down, and pour off and reserve the rendered fat.
4
Place the breasts in the oven.
5
Do not turn the breasts.
6
Cook 10 to 15 minutes, until medium rare.
7
Meanwhile, saute 4 minced cloves of garlic in 1 tablespoon of the reserved duck fat.
8
Add 2 tablespoons of port wine.
9
Add 5 cups of duck stock and reduce by 1/2.
10
Finish by adding Korean Chili Paste.
11
Strain using a fine strainer, set aside to keep warm.
12
Blanch taro root in water.
13
Cook until medium.
14
Saute in a large pan with some more reserved duck fat until golden brown.
15
Pour off the grease and put in 2 tablespoons of honey and 2 tablespoons of minced garlic.
16
Then sprinkle with sesame seeds and parsley.
17
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pair duck breast, boneless, Salt and pepper, 2 Thai Bird chiles, minced without seeds, 1 tablespoon duck fat, and more.

Yes, Slow Cooked Chili Duck Breast with Honey Glazed Taro Root falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooked Chili Duck Breast with Honey Glazed Taro Root

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions