| 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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