| 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 | Dry sherry, 5fl oz | |
| 6 | Shallots, chopped finely | |
| 1 | t | Honey |
| 1 | T | Olive oil |
| 5 | T | Soy sauce |
| 200 | Chicken or duck stock | |
| 6.6fl oz | ||
| 2 | T | Olive oil for frying the |
| ducks |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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