Duck with Honey, Soy and Ginger

    40 minutes

    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.

    277 people made this

    Serves: 2 

    • 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

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C.
    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.
    3. 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.
    4. Place the pan into the oven; roast duck for 15 minutes or until cooked as desired.
    5. 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.

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    Reviews in English (78)


    The flavour was great! But I cooked it in they fry pan as duck makes a mess in the oven!  -  13 Aug 2012


    Delicious recipe. Easy to prepare. Taste was sensational. Throughly recommend.  -  17 Dec 2012


    Pan fried the duck. Sauce took longer time to reduce and thicken but it turned out very good!  -  13 Aug 2017