Aiguillettes de Canard (Duck Breast Strips Sautéed in Sweet and Sour Sauce)

Instructions

1. Begin by preparing the duck breast. If it’s not pre-sliced, use a sharp knife to cut the duck breast into thin strips. This technique allows quicker cooking and a more uniform texture.
2. Season the duck strips with salt and pepper evenly. This helps to enhance the flavors when sautéing.
3. Heat olive oil in a large non-stick skillet over medium-high heat. Ensure the oil is hot but not smoking. This prevents sticking and allows a good sear.
4. Add the duck strips to the skillet in a single layer. Sauté for about 3-4 minutes on each side or until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
5. Once the duck is cooked, remove it from the skillet and set aside. Keep the skillet on the stove for the sauce.
6. In the same skillet, reduce the heat to medium. Add balsamic vinegar, honey, soy sauce, grated ginger, and minced garlic. Stir to combine and bring to a gentle simmer, ensuring the honey dissolves completely.
7. Pour in the chicken broth and stir. Allow the mixture to simmer for 3-4 minutes, reducing slightly for a concentrated flavor.
8. To thicken the sauce, add the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens. This should take about 1-2 minutes.
9. Return the duck strips to the skillet, coating them well in the sweet and sour sauce. Cook for another 2 minutes to heat through.
10. Taste the sauce and adjust seasoning if necessary. You may add more salt or a touch more honey for sweetness.
11. Serve the duck strips hot, garnished with sliced green onions. This adds a fresh aroma and a pop of color.