Reviewed: Apr. 30, 2013

This is the best recipe for duck breast I have ever tried.. I have made it many times and didn't change a thing.

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Reviewed: Mar. 18, 2012

I've been cooking duck breast frequently after finding this recipe. It's so easy to cook that I would suggest anyone try this one. I would do 5 minutes on the fat side for a nice golden brown and 12-15 minutes of cooking time once it's in the oven. I found my digital thermometer at 160 was really well done and I think duck breast should be medium to medium rare. Also if you're going to use the sauce i would go minimal to no salt on the bird before you start cooking as it will get too salty and you can always add once it's on your plate.

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afunnell

Reviewed: Jan. 19, 2012

Great recipe! I halved the amount of soya sauce because I made chicken stock using a chicken cube, and found it wasn't enough. I made it 1 1/2 tablespoon instead and it was perfect. The two pieces of duck breast I used were of different sizes. Since I like my duck well-done with just a hint of pink while my husband likes his medium, I put the duck breasts in the oven for about 17 minutes and both came out the way we wanted it. I got the sauce together a couple of hours before cooking and sieved the sauce before boiling it in the pan. This way, the ginger had time to soak and it is ideal for those who find biting into grated ginger a little too overwhelming. My husband absolutely loved this duck dish and couldn't stop saying how much he loved it :)

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brisbois_c

Reviewed: May 12, 2011

Very good. We followed everything but instead of flipping the duck when in the sauce pan, you should use the rendered duck fat and constantly pour over the top of the duck breast to cook the top.. this is the best way to get a tender breast with the juices trapped in.

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BethDai

Reviewed: Apr. 27, 2011

I did not care for this recipe. It just tasted of soy and ginger

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robertonic

Reviewed: Dec. 1, 2010

I don't think it was too salty. It was quite good, not self-thickening though, which was fine. And the person who said it was tough from being overdone using less time, probably undercooked it. I've found duck needs to be done at least close to medium to be tender. But it depends on the thickness. My close to one inch thick breast took a good 30 minutes. And I assumed the honey went in the sauce, even though the recipe left out where to put it. Was enjoyed with garlic mash and carrots.

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Innochef

Reviewed: Jun. 10, 2010

A very nice recipe - sort of Asian fusion, I'd say. It does take a bit of prep, but the sauce is especially good. The recipe was bit unclear as to how long to bake in the oven (for those of us without a meat thermometer). I checked mine at 10 min and it was VERY rare, but at 20 when I took it out it was pretty well done. I'll probably go with 15-18 minutes in the future. I also did add just a pinch of flour to help the sauce thicken up. Served with risotto cooked in toasted sesame oil, and it was very yummy.

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Griffin10

Cooking Level: Intermediate

Home Town: Danville, California, USA

Living In: Walnut Creek, California, USA

Reviewed: Apr. 10, 2010

The duck itself was quite time consuming to prepare, but the sauce was amazing! I can see this working with chicken or pork, any kind of meat really. I served this with roasted potatoes and parsnips and steamed green beans.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Feb. 20, 2010

I agree with other reviews. The sauce is a bit salty, I would cut the soy sauce in half. Overall, it is a tasty duck.

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JACKEY LUI

Reviewed: Nov. 4, 2009

We thought this was good the sauce was a great compliment to the duck. The only thing I didn't like was the duck was overcooked and a little tough and I cooked it for less time then the recipe called for.

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