Pureed Lotus Root with Panko-Crusted Duck Breast

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Peel and slice the lotus root into thin pieces. Boil in a pot of water for about 15 minutes until tender.

3. 3

   Drain the lotus root and transfer to a blender. Add 1 tablespoon of olive oil and blend until smooth. Season with

4. 4

   5 teaspoon of salt and set aside.

5. 5

   In a small bowl, mix the panko breadcrumbs with garlic powder,

6. 6

   5 teaspoon of salt, and black pepper.

7. 7

   Pat the duck breasts dry with paper towels. Brush each breast with soy sauce and honey.

8. 8

   Press the duck breasts into the panko mixture, ensuring an even coating on all sides.

9. 9

   Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the duck breasts, skin-side down, for about 3-4 minutes until golden brown.

10. 10

    Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8-10 minutes until the duck is cooked to your desired doneness.

11. 11

    Remove the duck from the oven and let it rest for 5 minutes before slicing.

12. 12

    Serve the sliced duck breast over the pureed lotus root. Enjoy your meal!