Thursday, 24 November 2011

Duck Breasts with Spicy Sweet and Sour Sauce







Duck Breasts with Spicy Sweet and Sour Sauce

recipe adapted from

2 duck breast fillets
cayenne pepper
freshly ground black pepper

1/4 cup chicken stock
2 tablespoons honey
2 tablespoons light soy sauce
1 tablespoon grated fresh root ginger
1 teaspoon tomato puree
1 teaspoon chilli powder
lime juice from 1/2 lime

Preheat oven to 200 C.

Use a sharp knife to score across the duck breasts through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne and black pepper.

Preheat 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. Use a spoon to carefully discard any excess fat from the bottom of the pan. Turn the breasts over and cook for 1 minute. 

Place the pan into the preheated oven and roast until the breasts reach desired doneness.

Remove the duck breasts from the frying pan and cover with aluminium foil. Set aside to rest. 
Pour off excess fat from the frying pan. 
Place the stock, soy sauce, ginger, tomato puree, chilli powder and lime juice in the frying pan. Whisk the sauce over high heat, bring to the boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.