Honey, Soy and Ginger Duck Breast Fillets, with Sesame Carrot Salad
Serves: 4
Preparation: NA
Cooking Time: NA
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
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.