| 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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