Duck breast in sherry sauce

Duck breast in sherry sauce

I found cooking duck breast whole then slice it after cooking to serve on plate a little bit messy, on the chopping board, loosing juice too. Hence thought of pre-slicing it, with the bottom attached during the cooking, save the mess and also easier to see the correct cooking degree.

1. Cut duck breast into portions and into thin slices, join at the bottom, to how you like it to be served.

Duck breast in sherry sauce, during cooking

2. Sear red bell pepper and onion in oil until soft, place duck breast, cut side facing up, into frying pan, sear for 2 minutes.

3. Add half a cup sherry, soy sauce, black pepper, 5-spices powder and brown sugar, cover with lid and bring to boil, simmer gently for around 5 minutes. Remove from heat and rest with lid closed for another 5 minutes for a pink result.