Best Honey Ginger Soy Duck Recipes

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DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

HONEY & GINGER SOY DUCK



Honey & Ginger soy Duck image

easy and tasty

Provided by samwillis01

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • pre-heat oven 180
  • 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 10 minutes(or until you feel cooked thru) 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
  • Add duck to plate and cover with sauce
  • 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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