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My review
Duck with Honey, Soy, and Ginger
1
Ollie Martin
"These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables."
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Ingredients
40 m servings 260Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
- Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
- Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
- Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3746 Ratings
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Most helpful positive review
6/10/2010
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 w...
Most helpful critical review
2/28/2008
I found the sauce for this very salty and it didn't thicken on its own, I had to add cornstarch. Next time I will try reducing the soy sauce and vinegar to 1tbsp each.
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Newest
6/10/2010
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 w...
10/28/2007
Quick and VERY savory dish. Great paired with garlic mashed potatoes and fresh peas.
2/20/2010
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.
5/12/2011
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...
12/1/2010
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. ...
8/13/2009
I made this for dinner last night, and it was a big hit with my family. None of us had ever had duck before, and instead of using the breast, we had legs. Even with the tough meat of the legs, t...
11/13/2007
I alternated the duck with the chicken and it turned out great! The sauce was smooth and blended well with the chicken. Not sure where on the recipe to use the honey as it's not in the directi...
1/19/2012
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 pie...
4/10/2010
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 pars...