Marinated duck breast with an orange ginger soy sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Duck breasts | |
| Juice and zest of 1 orange | ||
| 1 | 1 inch piece ginger; grated finely | |
| 150 | millilitres | Dry sherry; (5fl oz) |
| 6 | Shallots; chopped finely | |
| 1 | teaspoon | Honey |
| 1 | tablespoon | Olive oil |
| 5 | tablespoons | Soy sauce |
| 200 | millilitres | Chicken or duck stock; (6.6fl oz) |
| 2 | tablespoons | Olive oil for frying the ducks |
Directions
FOR THE MARINADE
Score the top of the duck breast.
Make the marinade: Mix all the above ingredients together except the chicken stock. Place the breast in the marinade and refrigerate for at least 2 hours.
Remove the breasts from the marinade, pat dry and pan fry them in olive oil on both sides until they are brown. Place in the oven skin side down for 5 minutes, remove from the oven and leave to rest.
Add the duck marinade to the chicken stock and reduce until the sauce reaches the right consistency, strain through a fine seive into a pan, season with finely milled pepper. Keep warm.
Chef's tip: If you find it difficult to remove the zest from the grater use a pastry brush and brush down the grater on a slight angle, this seems to work well.
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