Perilla Leaf Roast Duck Breast Recipe

Perilla Leaf Roast Duck Breast Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 2 duck breasts, skin on
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup white wine (optional)
• 1/4 cup hoisin sauce
• 1 tablespoon grated fresh ginger
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• 1/4 cup fresh perilla leaves (shiso), for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the duck breasts.
2. Season the Duck Breasts:
   • Pat the duck breasts dry with paper towels. Rub the green tea rubs all over the duck breasts, pressing the rubs into the skin to ensure they adhere well.
3. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
4. Sear the Duck Breasts:
   • Heat the vegetable oil in a large skillet over medium-high heat. Sear the duck breasts, skin-side down, for 5-7 minutes, or until the skin is golden brown and crispy. Flip the duck breasts and cook for another 3-4 minutes.
5. Prepare the Sauce:
   • In the same skillet, add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
   • Stir in the chicken broth, white wine (if using), hoisin sauce, and grated ginger. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes.
6. Finish the Duck Breasts:
   • Transfer the skillet to the preheated oven and roast the duck breasts for an additional 10-12 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Combine the Ingredients:
   • Remove the duck breasts from the oven and let them rest for 5 minutes. Slice the duck breasts against the grain and arrange them on a serving plate.
8. Finish and Serve:
   • Spoon the sauce over the sliced duck breasts. Garnish with chopped fresh cilantro and fresh perilla leaves. If desired, sprinkle with toasted sesame seeds.
9. Serve Immediately:
   • Serve the Perilla Leaf Roast Duck Breast immediately, enjoying the tender, flavorful duck with the rich, savory sauce and the subtle hint of green tea from the rubs.