Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, seared duck breasts in honey, soy and ginger. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Seared duck breasts in honey, soy and ginger is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Seared duck breasts in honey, soy and ginger is something that I’ve loved my entire life. They are nice and they look fantastic.
These duck breasts are the nicest I've ever cooked. And it's also very quick and extremely easy to make. Season the duck breasts with salt and pepper.
To get started with this recipe, we must prepare a few ingredients. You can have seared duck breasts in honey, soy and ginger using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Seared duck breasts in honey, soy and ginger:
- Make ready 2 duck breasts
- Make ready 1 tsp tomato purée
- Prepare 2 tbsp soy sauce
- Make ready 2 tbsp honey
- Prepare 1 tbsp fresh ginger paste
- Prepare 125 ml chicken stock
- Make ready 1 pinch black pepper
- Take 1 pinch cayenne pepper
- Get 1 pinch salt
- Make ready 1 pinch chilli powder
- Prepare 1 tsp lime juice
The sweet, spicy heat from the ginger preserves is balanced by tart rhubarb and wine. The flavor of ginger preserves is close to that of crystallized ginger. Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away.
Instructions to make Seared duck breasts in honey, soy and ginger:
- Score the duck skin diagonally just down to the meat. Rub the skin with salt, black and cayenne pepper. Preheat oven to 200c. Allow duck to come up to room temperature.
- Heat up a frying pan to medium heat fry skin side down for 5 minutes until skin is golden and crisp, turn over and fry for 1 minute. Transfer duck to an oven proof dish and set frying pan aside. Cook duck for 20 - 30 minutes depending on your meat preference. Remove from oven cover with foil and allow to rest.
- Skim off any excess fat in the frying pan and add stock, soy sauce, honey, tomato purée, chilli and lime juice whisk over a high heat until it comes to the boil and cook for a further 2 minutes until sauce has thickened. Add any juices from the resting duck and cook sauce for 1 minute more.
- Slice duck thinly and pour sauce over the top to serve.
Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a. Seared duck breasts with honey, soy and ginger. · This method for pan-seared duck breasts yields perfectly cooked duck with skin beautifully crisp, flesh medium rare, and sauce restaurant caliber. And I hate overly sweet sauces on meat.
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