Seared duck breasts in honey, soy and ginger

Name: Seared duck breasts in honey, soy and ginger
Cuisine: British
Ingredients: 2 duck breasts; 1 tsp tomato purée; 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp fresh ginger paste; 125 ml chicken stock; 1 pinch black pepper; 1 pinch cayenne pepper; 1 pinch salt; 1 pinch chilli powder; 1 tsp lime juice

kitanax @cook_3505880

Colchester, Essex

One of my husbands favourite ‘treat‘ dinners. I usually serve with crispy potato slices and fresh salad 👌🏻

kitanax @cook_3505880

Colchester, Essex

One of my husbands favourite ‘treat‘ dinners. I usually serve with crispy potato slices and fresh salad 👌🏻

Saved

Ingredients

2duck breasts
1 tsptomato purée
2 tbspsoy sauce
2 tbsphoney
1 tbspfresh ginger paste
125 mlchicken stock
1 pinchblack pepper
1 pinchcayenne pepper
1 pinchsalt
1 pinchchilli powder
1 tsplime juice

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Steps

1

Score the duck skin diagonally just down to the meat. Rub the skin with salt, black and cayenne pepper. Preheat oven to 200c. Allow duck to come up to room temperature.
2

Heat up a frying pan to medium heat fry skin side down for 5 minutes until skin is golden and crisp, turn over and fry for 1 minute. Transfer duck to an oven proof dish and set frying pan aside. Cook duck for 20 - 30 minutes depending on your meat preference. Remove from oven cover with foil and allow to rest.
3

Skim off any excess fat in the frying pan and add stock, soy sauce, honey, tomato purée, chilli and lime juice whisk over a high heat until it comes to the boil and cook for a further 2 minutes until sauce has thickened. Add any juices from the resting duck and cook sauce for 1 minute more.
4

Slice duck thinly and pour sauce over the top to serve.