These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
1/2 cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chilli powder
1 teaspoon lime juice
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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.
Heat an ovenproof frying pan over medium-high heat. Lay the breasts in the pan skin-side down and fry until the skin is brown and crisp, about 5 minutes. Discard any excess fat from the bottom of the pan. Turn the breasts over and cook for 1 minute.
Place the pan into the oven; roast duck for 15 minutes or until cooked as desired.
Remove the duck breasts from the pan and cover with foil to keep warm. Remove excess fat from the pan. Add the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chilli powder, and lime juice to the pan. Stir the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates; drizzle the sauce over the top.
Overly sweet combination of flavours in the sauce. I use half the quantity of the chicken stock, honey & soy sauce and delete all the tomato sauce. Only cook the duck for 10 minutes in the oven, and then let it rest for five minutes while making sauce. Result is tender and full of the flavour of duck with a hint of the sweetness of the sauce. - 18 Dec 2015