Fusion Kitchen · Dinner
Thai Basil and Lingonberry Honey Glazed Duck Breast
A Scandinavian-Thai original, duck breast scored and rendered then finished with a glaze of lingonberry jam and honey where Thai basil is built into the sauce so the Nordic berry tradition and the Southeast Asian aromatic herb and the sweet-savoury caramel tension are all structurally present in a lacquered crust.
$$
10 minsPrep
28 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
32gFat
62gCarbs
12gSugar
4gFiber
720mgSodium
95mgChol
Goes well with
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Instructions
1
Prep
Score duck skin in a crosshatch pattern, cutting through fat only. Season both breasts with salt and pepper. Finely chop Thai basil, grate garlic, slice chilli. Mix lingonberry jam, honey, soy sauce, stock, rice vinegar. Blanch broccoli 2 minutes, drain.
2
Sear
Place duck skin-side down in a cold frying pan. Turn heat to medium, cook 14–16 minutes without moving, pouring off excess fat every 5 minutes, until skin is deep mahogany and fully rendered. Flip, cook flesh-side 3–4 minutes until browned. Transfer to board to rest.
3
Glaze
Pour off all but 1 tbsp fat from pan. Add jam mixture over medium heat, stir 2–3 minutes until glossy. Add chopped Thai basil and rice vinegar, stir 30 seconds. Return duck skin-side up, spoon glaze over continuously 1–2 minutes until lacquered. Rest 5 minutes on board.
4
Crisp
Toss blanched broccoli with sesame oil and toasted sesame seeds over medium heat 1–2 minutes until warmed through and coated.
5
Rest and plate
Slice duck breast thinly. Fan slices over steamed jasmine rice. Spoon lingonberry glaze generously over duck. Arrange broccoli alongside. Scatter fresh Thai basil leaves over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 x 200g (7 oz) duck breast, skin on
- 0.75 tsp fine sea salt
- 0.25 tsp black pepper
- 3 tbsp lingonberry jam
- 1.5 tbsp honey
- 1.5 tbsp soy sauce
- 10g (small handful) fresh Thai basil
- 1 garlic clove
- 0.5 small fresh red chilli
- 1 tsp rice vinegar
- 45ml (1/4 cup) chicken stock
- 360–440g (12.7–15.5 oz) jasmine rice
- 200g (7 oz) tenderstem broccoli
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds