Recipe of Homemade Seared duck breasts in honey, soy and ginger

Seared duck breasts in honey, soy and ginger. These duck breasts are the nicest I've ever cooked. And it's also very quick and extremely easy to make. Use a spoon to carefully discard any excess fat.

Serve this with a side of roasted mushrooms and wilted greens. Crispy pan-seared duck breast is easy to make but oh so delicious. Use Tamari or Coconut Aminos if needed.

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, seared duck breasts in honey, soy and ginger. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

These duck breasts are the nicest I've ever cooked. And it's also very quick and extremely easy to make. Use a spoon to carefully discard any excess fat.

Seared duck breasts in honey, soy and ginger is one of the most well liked of current trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They are fine and they look wonderful. Seared duck breasts in honey, soy and ginger is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have seared duck breasts in honey, soy and ginger using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Seared duck breasts in honey, soy and ginger:

1. {Prepare 2 of duck breasts.
2. {Take 1 tsp of tomato purée.
3. {Make ready 2 tbsp of soy sauce.
4. {Prepare 2 tbsp of honey.
5. {Get 1 tbsp of fresh ginger paste.
6. {Prepare 125 ml of chicken stock.
7. {Make ready 1 pinch of black pepper.
8. {Get 1 pinch of cayenne pepper.
9. {Get 1 pinch of salt.
10. {Take 1 pinch of chilli powder.
11. {Take 1 tsp of lime juice.

Palm sugar or coconut sugar can be substituted. For serving: Rice, cucumber, spring onion, chillies. How to pan sear duck breast. Prepare the duck: Pat the duck.

Steps to make Seared duck breasts in honey, soy and ginger:

1. 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..
2. 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..
3. 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..
4. Slice duck thinly and pour sauce over the top to serve..

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. Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add.

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