This recipe is a cross between European, Indian and Chinese traditions. Just the right fusion. Bon Appetit!
6 duck breasts on the skin
freshly ground black pepper
4 cloves of garlic
4 tablespoons of dark soy sauce
1 tablespoon of liquid floral honey
2 tablespoons rice wine or dry sherry
4 boxes of cardamom
How to cook a duck
Fry the cardamom boxes in a dry preheated frying pan over medium heat, shaking for 1-2 minutes. Then open them, take out the seeds and rub in the mortar quite finely. Crush the garlic with the flat side of the knife and chop finely. Mix the prepared garlic and cardamom with the rest of the marinade ingredients. Cut duck ducks several times crosswise on the skin side to a depth of 2-3 mm. Put the fillet in a sealed container, pour the marinade, close and leave for 6-8 hours. Then remove the fillet from the marinade (it will no longer be needed) and dry. Place a heat-resistant form in the oven preheated to 170 ° C, in which all the breasts will fit. Heat for 10-15 minutes. Preheat the grill pan over medium heat for about 10 minutes, or another, preferably cast-iron pan with a thick bottom. Put the breasts on a dry pan with the skin down, fry for 3 minutes. Turn over and fry for another 2 minutes. Gently transfer the breasts with the skin up in the form removed from the oven, season with salt and pepper. Put in the oven, bake for 10-12 minutes. for medium or high fry if you want to completely fry the meat. Remove from oven, let stand for 5 minutes. and serve immediately.