Duck Breast with Honey, Soy & Ginger
Duck is a versatile meat. it has plenty of flavour and stand up well to many strong flavoured sauces
Pre heat oven to 200°c fan 180°c – 400°f – Reg 6
Score skin of duck breast and rub with seasoning including cayenne
Add a splash of oil to frying pan and brown skin for about 5 mins turn and cook for further minute.
Place in baking tray and put in pre heated oven for approx. 30 minutes (depending on how rare you like your duck)
Remove from pan wrap in cling film and leave to rest.
Pour off fat to leave meat juices and to pan to make sauce
Add stock. Soy sauce, sherry, ginger, tomato puree, chilli powder & lime juice to pan.
Beat sauce together over high heat, boil and allow to reduce, this only takes a few minutes
Slice duck thinly and pour sauce over.
Prepare the sauce and brown the duck in advance, then make sure the oven is at the required temperature and put the breasts in (you may have to add 5 minutes to the cooking time as they have gone into the oven cold)
Fresh seasonal vegetables and roast potatoes
2 x Duck Breasts
Pinch of cayenne pepper (careful if you don’t like food hot!)
Seasonings to taste
125ml chicken stock
2 tabs honey
2 tabs soy sauce
2 tabs dry pale Sherry
1 tab grated ginger
1 teaspn tomato puree
1 pinch chilli powder (Again go careful!)
1 teaspn lime juice