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Before you jump to Seared duck breasts in honey, soy and ginger recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.
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The kitchen on its own gives you many small ways by which energy and money can be saved. Efficient living is definitely something we can all perform, without difficulty. A lot of it is simply making use of common sense.
We hope you got benefit from reading it, now let’s go back to seared duck breasts in honey, soy and ginger recipe. To cook seared duck breasts in honey, soy and ginger you need 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Seared duck breasts in honey, soy and ginger:
- Use duck breasts
- Get tomato purée
- Use soy sauce
- Use honey
- Prepare fresh ginger paste
- Take chicken stock
- Provide black pepper
- You need cayenne pepper
- Prepare salt
- Get chilli powder
- Provide lime juice
Steps to make Seared duck breasts in honey, soy and ginger:
- Score the duck skin diagonally just down to the meat. Rub the skin with salt, black and cayenne pepper. Preheat oven to 200c. Allow duck to come up to room temperature.
- Heat up a frying pan to medium heat fry skin side down for 5 minutes until skin is golden and crisp, turn over and fry for 1 minute. Transfer duck to an oven proof dish and set frying pan aside. Cook duck for 20 - 30 minutes depending on your meat preference. Remove from oven cover with foil and allow to rest.
- Skim off any excess fat in the frying pan and add stock, soy sauce, honey, tomato purée, chilli and lime juice whisk over a high heat until it comes to the boil and cook for a further 2 minutes until sauce has thickened. Add any juices from the resting duck and cook sauce for 1 minute more.
- Slice duck thinly and pour sauce over the top to serve.
Carve and serve them immediately, garnished with a. Andrew Zimmern's duck dish has wonderful Asian flavors from sake, soy and sesame seeds. Honey-Roasted Duck Breasts with Toasted Red Quinoa and Asian Pears. Seared Duck Breasts with Port-Fruit Chutney. Ginger Duck Salad With Green Tea Dressing.
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