Tangleby duck breast




Prep Time


Cook Time

I often serve duck at a dinner party, but this tangy ginger sauce goes equally well with chicken.



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


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.