Duck breast and meshil juice sauce

Find out the recipe for Duck breast and meshil juice sauce

Preparation time: 15 mn

Cooking time: 45 mn


    4 servings:

    • 2 duck breasts

    For the plum juice sauce:

    • 250 ml meshil juice
      • 2 chopped garlic cloves
      • 1 chopped shallot
      • 1 tbsp chopped ginger root
      • 2 tbsp soy sauce
      • 1 tbsp chilli paste
      • 1 tsp of five spices powder
      • 4 tbsp rice vinegar
      • 3 tbsp sugar.

Take the duck breast out of the fridge at least a half hour before cooking. Draw squares on the skin of the duck with a sharp knife.


Put the meshil juice and all other ingredients in a pot.


Let it simmer slowly for 30 minutes until all flavors mix and the garlic, shallots and the ginger are soft.

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Pour all in a mixer and mix it to a purée of homogenous consistence. Cook it at a low heat in a pot with the lid on.


Place the meat with the skin side down in an ungreased pan.


Cook it for 10 minutes over medium heat, remove the excess of grease, turn the duck breast over and cook it for another 5 minutes in low heat. The meat should be pink.


Remove the duck from the pan, salt and pepper it, wrap the meat in aluminium foil and let it rest for 10 minutes.


Cut the breast sideways. Place the stripes in each plate (the plates should have been warmed up at the oven before), surround the meat with the meshil juice sauce.


Cook it, taste it… share it and above all: Bon appétit!