Meltingly tender duck breast in an aromatic Asian-style sauce.
(41 votes)
Cook: 2 Hours 45 Mins
Serves: 4
Price: £4.03 per serving
Nutritional Information
Each 257g serving contains
Energy
2398kj
573kcal
2398kj
573kcal
29%
Fat
33.4g
33.4g
High
48%
48%
Saturates
9.5g
9.5g
Med
48%
48%
Sugars
12.9g
12.9g
High
14%
14%
Salt
1.29g
1.29g
Med
22%
22%
of your reference intake.
Typical energy values per 100g:
933kj/223kcal
Typical energy values per 100g:
933kj/223kcal
Ingredients
2 level tbsp grated fresh root ginger
3 balls stem ginger in syrup, chopped
1 tbsp stem ginger syrup from the jar
1 small orange, grated zest of
2 tbsp orange juice
2 tbsp dark soy sauce
2 tbsp sesame oil
1 tbsp sweet chilli sauce
2 tbsp dry sherry, optional
1 clove garlic, crushed
4 duck breasts
1 level tsp cornflour
Rice
Mangetout
Sugarsnap peas
Method
1
Whisk together all the marinade ingredients. Pour into a shallow dish.
2
With a sharp knife, score parallel lines in the duck skin and fat – take care not to cut through to the flesh. Put in the marinade, skin-side up, to cover the meat while leaving the skin marinade-free. Chill, uncovered, for at least 2 hours.
3
Pre-heat the oven to 200C/180C Fan/Gas 6. Pat the skin with kitchen roll, to remove any traces of marinade. Put in a cold, non-stick frying pan, skin side down, then turn on the heat to medium. Cook for 5 minutes, until lots of fat runs out and the skin is golden and starting to crisp. Drain off the fat and reserve – it’s great for roasting vegetables. Turn the duck over and cook for 1 minute.
4
Transfer the duck to a roasting tin, skin side up. Cook in the oven for 10 minutes if you like your meat slightly pink, or 12 minutes for well done. Put on a warm plate and cover with foil. Rest for 10 minutes.
5
Meanwhile, strain the marinade into a pan, heat until boiling, then simmer for 5 minutes. Mix the cornflour with 3 tbsp cold water and stir into the marinade. Simmer for another 2 minutes. Pour on the duck. Serve with the rice and veg.