Duck with Honey, Soy, and Ginger Recipe
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Duck with Honey, Soy, and Ginger

By: Ollie Martin  
"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."

Rating: This weblink has been rated 12 times with an average star rating of 4.3 Read Reviews (8)

Rate/Review | 245 people have saved this

What to Drink?

Wine Riesling
Cocktail Sidecar
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 2 duck breast halves
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 pinch ground black pepper
  •  
  • 1/2 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

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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, 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 160 | Total Fat: 3.4g | Cholesterol: 39mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2007 by Zitaskitchen 
Quick and VERY savory dish. Great paired with garlic mashed potatoes and fresh peas. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2008 by lylarose 
This was a very easy and delicious recipe. It was very yummy. I made it for Thanksgiving and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by StephMHess 
WONDERFUL! Followed recipe as is - did have to pop our duck breasts back in the oven for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by Tamara 
We thought this was good the sauce was a great compliment to the duck. The only thing I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2009 by elia 
eveybody loved it!i used white wine instead og rice wine and lemon instead of lime. I do not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2009 by CookieMonster13 
I made this for dinner last night, and it was a big hit with my family. None of us had ever... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2008 by ORQUE 
I found the sauce for this very salty and it didn't thicken on its own, I had to add... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2007 by Sara 
I alternated the duck with the chicken and it turned out great! The sauce was smooth and... MORE

 
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