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Make A Meal To Remember With Chef Woo's Crispy Duck Breasts, Peanut Butter Mousse

STUDIO CITY ( Ronnie Woo joined Leyna Nguyen on KCAL9 Friday to show viewers how to make a holiday meal guests won't be able to get enough of!

Crispy Duck Breasts with Orange Gremolata and Molasses Soy Glaze

By Chef Ronnie Woo

2 large duck breasts

Kosher salt

Freshly ground black pepper

Molasses Soy Glaze

¼ cup of soy sauce

¼ cup of brown sugar

2 tablespoons of freshly squeezed orange juice


1 cup of cilantro stems and leaves, roughly chopped

2 garlic cloves, roasted and mashed

¼ cup of breadcrumbs

1 tablespoon of finely grated orange zest

1 tablespoon of freshly squeezed orange juice

2 tablespoons of extra virgin olive oil

Kosher salt

Freshly ground black pepper


  1. Preheat the oven to 375 degrees.
  2. Pat the duck breasts dry with a paper towel and season with a couple pinches of salt and pepper each.
  3. Heat a large pan or skillet over medium high heat until very hot. Place the duck breasts skin-side and immediately reduce the heat to low and render the fat for about 15-20 minutes until the skin is crispy. Keep an eye on it until the skin so the skin doesn't get too dark. Flip the breast skin-side up and transfer the pan to the oven for 8-12 minutes to finish cooking., depending on size of breast and preference.  Let the duck rest for 10 minutes before cutting and serving.
  4. To make the glaze, combine the molasses, soy sauce, brown sugar, and orange juice in a small saucepan and simmer until slightly thickened. Turn heat off.
  5. To make the gremolata, add the cilantro and roasted garlic to a food processor and process until fine. Transfer to a bowl and add the breadcrumbs, orange zest, orange juice, olive oil, and 3 finger pinches of salt and pepper in a small mixing bowl.  Set aside until ready to use.
  6. Slice the duck breast, drizzle with some glaze, and top with some gremolata. Serve and enjoy!

Peanut Butter Mousse, Roasted Grapes, and Duck Fat Crumble

By Chef Ronnie Woo

Peanut Butter Mousse:

1/2 cup of heavy whipping cream

4 ounces of marscapone, room temperature

1/3 cup of creamy peanut butter

¼ cup of powder sugar

1 teaspoon of pure vanilla extract

Duck Fat Crumble:

1 cup of flour

2-finger pinch of salt

¾ cup of sugar

4 tablespoons of unsalted butter

6 tablespoons of rendered duck fat, solidified

1 cup of seedless grapes, green and/or red

Instructions (Peanut Butter Mousse):

  1. In the bowl of stand mixer fitted with the whisk attachment, beat the heaving whipping cream on high until the whipped cream holds very stiff peaks. Transfer to a bowl and keep cool in the refrigerator.
  2. In the same bowl, add the marscapone, peanut butter, powdered sugar, and vanilla extract and beat on high until fluffy.
  3. Using a spatula, gently fold in half of the chilled whipped cream into the marscapone mixture and reserve the other half for topping.
  4. Transfer the peanut butter mousse into a bowl and chill until ready to use.

Instructions (Duck Fat Crumble):

  1. Increase the oven heat to 350 degrees F.
  2. In a small mixing bowl, combine the flour and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, butter, and duck fat.
  4. Slowly add the flour mixture on low speed until combined.
  5. Flatten the dough to about ½ inch thick onto a parchment paper lined cookie sheet and bake for 20 minutes, until golden brown.
  6. Cool completely, transfer to a plastic freezer bag and crush. Set aside until ready to use.

Instructions (Roasted grapes):

  1. Preheat oven to 450 degrees F.
  2. Spread the grapes onto a parchment-paper lined baking sheet and bake for 15-20 minutes, until slightly wrinkled.
  3. Serve with the peanut butter mousse, duck fat crumble, and enjoy!
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