How to Prepare Quick Seared duck breasts in honey, soy and ginger

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, seared duck breasts in honey, soy and ginger. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

These duck breasts are the nicest I've ever cooked. And it's also very quick and extremely easy to make. Use a spoon to carefully discard any excess fat. Pan seared duck breasts are finished in the oven, and topped with a luscious honey, soy, and ginger sauce to serve.

Seared duck breasts in honey, soy and ginger is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Seared duck breasts in honey, soy and ginger is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have seared duck breasts in honey, soy and ginger using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Seared duck breasts in honey, soy and ginger:

1. Take 2 duck breasts
2. Prepare 1 tsp tomato purée
3. Prepare 2 tbsp soy sauce
4. Take 2 tbsp honey
5. Make ready 1 tbsp fresh ginger paste
6. Prepare 125 ml chicken stock
7. Make ready 1 pinch black pepper
8. Get 1 pinch cayenne pepper
9. Take 1 pinch salt
10. Prepare 1 pinch chilli powder
11. Make ready 1 tsp lime juice

Duck breasts get an addicting caramelized crust in this elegant yet easy to make recipe. You can find quality duck breasts in the freezer section of most specialty markets (or. This tempting honey-lacquered duck breast recipe is fantastically easy to prepare and it will create a beautiful showpiece entrée for your guests. Return the duck breasts to the pan, turning them a few times to coat them evenly with the honey glaze.

Steps to make Seared duck breasts in honey, soy and ginger:

1. 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.
2. 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.
3. 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.
4. Slice duck thinly and pour sauce over the top to serve.

This tempting honey-lacquered duck breast recipe is fantastically easy to prepare and it will create a beautiful showpiece entrée for your guests. Return the duck breasts to the pan, turning them a few times to coat them evenly with the honey glaze. Carve and serve them immediately, garnished with a. Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy. Spoon some rice on to each plate; top with halved duck breasts.

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