I often serve duck at a dinner party, but this tangy ginger sauce goes equally well with chicken.
Ingredients
For the duck
- 4 duck breasts
- Salt and ground black pepper, to taste
- A sprinkle of cayenne pepper
For the ginger sauce
- ½ cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons sherry
- 1 tablespoon tomato sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon lime or lemon juice
- A pinch of chilli powder
- 1 teaspoon cornflour
- 1 teaspoon water
Method
For the Tangleby duck breast
- Preheat the oven to 180°C (160°C fan bake).
- Pat the duck breasts dry with a paper towel and score a few lines in the skin. Season the skin side with salt and the flesh side with salt, pepper and cayenne.
- Arrange skin-side down in a cold ovenproof pan. Place the pan over a medium-low heat and cook for about 9 minutes to allow the fat to render.
- Turn and cook for a further 4 minutes.
- Transfer the pan to the oven and roast for 10 minutes or until the internal temperature of the duck reaches 60°C. Remove from the oven, cover with foil and leave to rest while you make the sauce.
- To make the Ginger Sauce, combine all the ingredients except the cornflour and water in a small saucepan. Bring to the boil and simmer for 2 minutes.
- Mix the cornflour and water to make a slurry. Add to the sauce and simmer, stirring, until slightly thickened.
- Slice the duck and serve drizzled with the Ginger Sauce.