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Member recipe

Honey & Ginger soy Duck

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Serves 4

easy and tasty

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  • 4 Duck breasts
  • Juice and zest of 1 orange
  • 1 inch piece ginger; grated finely
  • 150 millilitres Dry sherry; (5fl oz)
  • 6 Shallots; chopped finely
  • 1 teaspoon Honey
  • 1 tablespoon Olive oil
  • 5 tablespoons Soy sauce
  • 200 millilitres Chicken or duck stock; (6.6fl oz)
  • 2 tablespoons Olive oil for frying the ducks


    1. pre-heat oven 180 FOR THE MARINADE Score the top of the duck breast. Make the marinade: Mix all the above ingredients together except the chicken stock. Place the breast in the marinade and refrigerate for at least 2 hours.
    2. Remove the breasts from the marinade, pat dry and pan fry them in olive oil on both sides until they are brown. Place in the oven skin side down for 10 minutes(or until you feel cooked thru) remove from the oven and leave to rest.
    3. Add the duck marinade to the chicken stock and reduce until the sauce reaches the right consistency, strain through a fine seive into a pan season with finely milled pepper
    4. Add duck to plate and cover with sauce
    5. If you find it difficult to remove the zest from the grater use a pastry brush and brush down the grater on a slight angle, this seems to work well

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