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Duck with Honey, Soy, and Ginger
January 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 pieces of duck breast I used were of different sizes. Since I like my duck well-done with just a hint of pink while my husband likes his medium, I put the duck breasts in the oven for about 17 minutes and both came out the way we wanted it. I got the sauce together a couple of hours before cooking and sieved the sauce before boiling it in the pan. This way, the ginger had time to soak and it is ideal for those who find biting into grated ginger a little too overwhelming. My husband absolutely loved this duck dish and couldn't stop saying how much he loved it :)

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