FoodCoop Recipes

Honey, Soy and Ginger Duck Breast Fillets, with Sesame Carrot Salad

Unique breed of duck, created by crossing a wild mallard with a larger Pekin duck. The result is a meaty and succulent duck with a great amount of breast meat and a rich gamey flavour. The breast fillet is the most tender part of the duck, and is best

Serves

Ingredients

4 duck breast fillets
salt and pepper
For the sauce:
100ml chicken stock
2 tbsp soy sauce
2 tbsp rice wine
1 tbsp ginger, peeled and grated half a red chilli, deseeded and finely chopped
For the salad:
4 carrots, peeled and coarsely grated
4 tbsp of sesame seeds
1 tbsp sesame oil
2 tbsp soy sauce handful of chopped coriander

Method

Pre heat the oven to 200C/180C fan/gas 6.
Score the skin of the duck breasts, and rub it with salt and pepper.
Heat a frying pan, and place the breasts in skin side down to crisp, allowing some of the fat to render. This will take 5 minutes or so.
Pour out the fat, and turn the breasts over to cook on the flesh side for 2 minutes.
Transfer the duck breasts into the oven and cook for 8 minutes, to keep it pink.
Meanwhile, prepare the sauce and salad.
For the sauce, pour all of the ingredients in a pan, and heat on the stove. Bring to a simmer, and cook until the sauce thickens.
As the sauce thickens, prepare the salad. Add the carrots to the bowl, with all the other ingredients and mix well.
When the duck is ready, take it from the oven and let it rest for a few minutes. 10) To serve, slice the duck into even sized pieces, and drizzle the sauce over the top.
Serve with a good helping of the carrot salad.