Name: Marinated Duck Breast with an Orange Ginger Soy Sauce
Ingredients: 4 Duck breasts; Juice and zest of 1 orange; 1 1 inch piece ginger; grated finely; 150 ml Dry sherry; (5fl oz); 6 Shallots; chopped finely; 1 ts Honey; 1 tb Olive oil; 5 tb Soy sauce; 200 ml Chicken or duck stock; (6.6fl oz); 2 tb Olive oil for frying the ducks

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CATEGORY	CUISINE	TAG	YIELD
Meats		Food networ, Food8	4	servings

INGREDIENTS

4		Duck breasts
		Juice and zest of 1 orange
1		1 inch piece ginger; grated finely
150	ml	Dry sherry; (5fl oz)
6		Shallots; chopped finely
1	ts	Honey
1	tb	Olive oil
5	tb	Soy sauce
200	ml	Chicken or duck stock; (6.6fl oz)
2	tb	Olive oil for frying the ducks

INSTRUCTIONS

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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