Honey, Soy and Ginger Duck
On Saturday afternoon, whilst trying to find something for dinner (it resulted in a takeaway) I found a couple of duck breasts in the freezer. I really love duck, so wanted to see if I could cook it myself.
I did a quick Google of good recipes to be inspired and see what flavours might work. Obvious choices were honey or plum, but I wanted to have something with a wider range and depth of flavour. So instead, for Sunday night this time, I chose a blend of honey, s0y and ginger. To go with it, I picked mashed potato (to soak up the sauce) and plenty of rich greens.
Honey, soy and ginger duck breasts – serves two
You will need:
- Skillet or non-stick frying pan
- 2 duck breasts
- 450g potatoes
- Olive oil
- 3 tablespoons honey
- 3 tablespoons soy sauce (you can buy gluten-free in any supermarket)
- Grated fresh root ginger (about 1cm square to 2cm square depending on how much you want)
- Selection of green vegetables (we went for just mange tout, but kale would be really good here too).
How to make it:
Cut small slits in the skin of the duck breast (not all the way through) and season both sides with salt and pepper. Heat the pan and sear the duck breasts, skin-down, over a medium-high heat for 5-7 minutes.
In the meantime, boil a pan of slightly salted water. Once boiling, add the potatoes (skinned and roughly chopped) and turn down slightly to simmer and soften.
Continue to sear them on a medium-low heat for a further 2-3 minutes, then flip them over to cook them for another 4-5 minutes. Once beginning to properly cook through, transfer to a plate and cover with foil.
Now is the time to start cooking your greens – whether steaming or boiling is your choice. We tend to steam them over the pan of potatoes.
In another bowl, mix together your honey, soy and ginger and then transfer in to the pan, making sure to scrape up the brown bits as well. Simmer for 2-3 minutes until it starts to thicken.
Return the duck to the pan and finish cooking, turning every now and then to fully coat in the sauce. Drain and mash the potatoes with a dash of olive oil (if you’re dairy-free) or butter (if you’re not). Serve the duck with the mashed potato and crisp greens.
This is also a perfect dish to serve up at barbecues in the summer – simply thinly slice the duck and serve with a green salad.