Thread: Duck with Honey,Soy,Ginger

Cooked this up tonight it,s rite up there , very different the sauce go,s quite tacky & has some kick ! I x 3ed the recipe as I has 3 sets of breast..don't skimp on the honey !
Also a wee side note for those in the MLT area poping down to the supermarket...shock horror they don't sell the rice "wine"

+2 duck breast halves
+1 pinch salt
+1 pinch cayenne pepper
+1 pinch ground black pepper
+1/2 cup chicken stock
+2 tablespoons honey
+2 tablespoons soy sauce
+2 tablespoons rice wine
+1 tablespoon grated fresh ginger
+1 tablespoon tomato sauce
+1 pinch chili powder
+1 teaspoon lime juice

Directions :

Prep 10 M
Cook 30 M
Ready In 40 M
1
Preheat oven to 400 degrees F (200 degrees C).

2
Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.

3
Preheat an ovenproof skillet OR frying pan over medium-high heat. Lay the breasts in the skillet/pan skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the pan. Turn the breasts over and cook for 1 minute.

4
Place the skillet/pan into the preheated oven and roast for around 15 M

5
Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Hi Veitnamcam,a few months ago yr wife made a salmon broccoli pastaer was very yummy but i use tuna in it yum,just wondering if u can put the recipe up for me please as i will make it and put in freezer for my busy time in calfing time,not that mr dundee will eat.

Sounds nice! Some rice, pakchoy and sesames seeds and your in china town. One tip I can pass on is to not pre-heat your pan. If there is sufficient fat between skin and breast meat I would put the breast skin side down in a COLD (no not refrigerated!) skillet/ cast iron pan. Then turn it on Med/high. It really helps to render the fat and you'll find you don't need to add any other fat/oil to cook it. Cooking times pretty close to what I'd expect!
I know it sounds weird but just try it.. Only applies to Breast with the skin on obviously and has a decent layer of fat.