Duck with soy, diced plum and honey
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Duck with soy, diced plum and honey
Ingredients
100g/3½oz duck breast, skin scored
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp honey
Tabasco sauce, to taste
splash water
1 plum, chopped, to serve
Preparation method
1.Preheat the oven to 200C/400F/Gas 6.
2.Place the duck breast, skin-side down, into a cold ovenproof frying pan. Heat over a medium heat for 6-8 minutes.
3.Turn over the duck breast and add the rest of the ingredients, except the plum.
4.Fry for 3-4 minutes, then transfer the pan to the oven and roast for 5-6 minutes or until the duck is just cooked through. Remove the duck from the pan and set aside. Reserve the pan juices.
5.To serve, carve the duck breast into thick slices. Place the duck slices onto a serving plate. Drizzle the pan juices over the duck and garnish with the chopped plum.
100g/3½oz duck breast, skin scored
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp honey
Tabasco sauce, to taste
splash water
1 plum, chopped, to serve
Preparation method
1.Preheat the oven to 200C/400F/Gas 6.
2.Place the duck breast, skin-side down, into a cold ovenproof frying pan. Heat over a medium heat for 6-8 minutes.
3.Turn over the duck breast and add the rest of the ingredients, except the plum.
4.Fry for 3-4 minutes, then transfer the pan to the oven and roast for 5-6 minutes or until the duck is just cooked through. Remove the duck from the pan and set aside. Reserve the pan juices.
5.To serve, carve the duck breast into thick slices. Place the duck slices onto a serving plate. Drizzle the pan juices over the duck and garnish with the chopped plum.

» Apricot & Honey Stuffed Mackerel
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» Wild Plum and Apricot Cuttings
» KAMAHI HONEY POT
» Does anyone recognise this? It is Speckle Vitrified duck egg blue. ~
» Symphony British - Gorgeous duck egg blue with gold trim
» Wild Plum and Apricot Cuttings
» KAMAHI HONEY POT
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