Marinated duck breast with an orange ginger soy sauce

4 servings

Ingredients

Quantity Ingredient
4 Duck breasts
Juice and zest of 1 orange
1 1 inch piece ginger; grated finely
150 millilitres Dry sherry; (5fl oz)
6 Shallots; chopped finely
1 teaspoon Honey
1 tablespoon Olive oil
5 tablespoons Soy sauce
200 millilitres Chicken or duck stock; (6.6fl oz)
2 tablespoons Olive oil for frying the ducks

Directions

FOR THE MARINADE

Score the top of the duck breast.

Make the marinade: Mix all the above ingredients together except the chicken stock. Place the breast in the marinade and refrigerate for at least 2 hours.

Remove the breasts from the marinade, pat dry and pan fry them in olive oil on both sides until they are brown. Place in the oven skin side down for 5 minutes, remove from the oven and leave to rest.

Add the duck marinade to the chicken stock and reduce until the sauce reaches the right consistency, strain through a fine seive into a pan, season with finely milled pepper. Keep warm.

Chef's tip: If you find it difficult to remove the zest from the grater use a pastry brush and brush down the grater on a slight angle, this seems to work well.

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