Pan Seared Duck Breast with Ginger Green Beans

The Art Institute of Charlotte Junior chef Naomi Knox

Dip & Devour Peanut Butter Melts
Firecracker Hot & Spicy®
Wild about Wasabi®

45 minutes

45 minute


¼ cup Firecracker Hot & Spicy®
1 (14 oz.) boneless duck breast
¼ cup all-purpose flour
Kosher salt to taste

Spicy Peanut Sauce
5 oz. Dip & Devour Peanut Butter Melts
1 can coconut milk
1 tsp. honey
1 tsp. soy sauce
1 tsp. lemon
Cayenne pepper to taste

Ginger Green Beans
1 lb. green beans
1 garlic clove
1 tbsp. ginger
1 tbsp. sweet rice wine
2 oz. canola oil
Salt to taste

Asian Slaw
½ cup Wild About Wasabi®
1 small red cabbage
1 small green cabbage
1 large carrot
1 red pepper
2 tbsp. fresh cilantro
1 tbsp. soy sauce
1 tbsp. honey
1 tbsp. dijon mustard
½ cup sesame oil

Asian Slaw
Start by shredding cabbage and carrot then chop cilantro and slice red bell pepper as thin as possible. In a separate bowl add soy sauce, mustard and honey. Mixed together. Once mixed gradually whisk in sesame oil. Toss all dry and wet ingredients together cover and set aside. Roughly chop Wild About Wasabi® and set aside.

Ginger Green Beans
Snap off ends. In a 3 qt. sauce pot bring 4 cups of water to a boil and add green beans. Bring to a boil and boil for 1-2 minutes. Pull from water and shock in an ice bath. Once cooled, strain and set aside in a covered bowl. When ready to cook, add the oil in a 10’ sauté pan over medium heat. Add garlic and ginger and cook for 30 seconds. Add green beans, toss in oil and let cook for another minute. Remove from the heat.

Cut breast in half, vertically and score. Once skin is scored, lightly season with salt. Add cold water to a 12’ sauté pan and add duck breast skin side down. Cook on low heat for 10-14 minutes to render fat. While duck is cooking grind Firecracker Hot & Spicy® and mix with flour. Set aside. In a 2 qt. sauce pan bring coconut milk to a boil. Once boiling, pull from heat and pour over peanut butter melts. Stir until melted. Add soy sauce, honey, lemon and cayenne pepper. Mix well with a whisk and set aside. Once duck fat is rendered, pull sauté pan from heat, remove duck breast and pour off fat. Bring heat to a medium-high and return pan. Dredge flesh side of duck in flour mixture and return to sauté pan skin side down. Brown. Once browned turn over and let flesh side brown for about 1-2 minutes.

Tags: Art Institute, Dijon Mustard, Dip & Devour Peanut Butter Melts, duck, fall recipe, Firecracker Hot & Spicy, recipe, soy, Wild About Wasabi®

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