Duck With Honey, Soy & Ginger

2
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From one of our national supermarkets in store free recipe cards. Times are estimated."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (324.8 g)
  • Calories 463.9
  • Total Fat - 7.6 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 354.2 mg
  • Sodium - 2082.9 mg
  • Total Carbohydrate - 32.3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 22.1 g
  • Protein - 64.3 g
  • Calcium - 80.5 mg
  • Iron - 9.6 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200 degrees C.

Step 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.

Step 3

Heat an ovenproof frying pan over medium-high heat and lay the breasts in the pan skin-side down and fry until the skin is brown and crisp, about 5 minutes.

Step 4

Discard any excess fat from the bottom of the pan and turn the breasts over and cook for 1 minute.

Step 5

Place the pan into the oven; roast duck for 15 minutes or until cooked as desired.

Step 6

Remove the duck breasts from the pan and cover with foil to keep warm.

Step 7

Remove excess fat from the pan and add the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chilli powder, and lime juice to the pan and stir the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes.

Step 8

Slice the duck breasts thinly, arrange on serving plates; drizzle the sauce over the top.

Tips & Variations


No special items needed.

Related