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Seared duck breasts in honey, soy and ginger
Seared duck breasts in honey, soy and ginger

Before you jump to Seared duck breasts in honey, soy and ginger recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.

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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. You can certainly save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

The kitchen alone provides you with many small means by which energy and money can be saved. Green living just isn’t that difficult. Mostly, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to seared duck breasts in honey, soy and ginger recipe. You can have seared duck breasts in honey, soy and ginger using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Seared duck breasts in honey, soy and ginger:
  1. Take duck breasts
  2. Take tomato purée
  3. Prepare soy sauce
  4. Provide honey
  5. Get fresh ginger paste
  6. Prepare chicken stock
  7. Take black pepper
  8. Provide cayenne pepper
  9. Get salt
  10. You need chilli powder
  11. Prepare lime juice
Instructions to make Seared duck breasts in honey, soy and ginger:
  1. Score the duck skin diagonally just down to the meat. Rub the skin with salt, black and cayenne pepper. Preheat oven to 200c. Allow duck to come up to room temperature.
  2. Heat up a frying pan to medium heat fry skin side down for 5 minutes until skin is golden and crisp, turn over and fry for 1 minute. Transfer duck to an oven proof dish and set frying pan aside. Cook duck for 20 - 30 minutes depending on your meat preference. Remove from oven cover with foil and allow to rest.
  3. Skim off any excess fat in the frying pan and add stock, soy sauce, honey, tomato purée, chilli and lime juice whisk over a high heat until it comes to the boil and cook for a further 2 minutes until sauce has thickened. Add any juices from the resting duck and cook sauce for 1 minute more.
  4. Slice duck thinly and pour sauce over the top to serve.

Carve and serve them immediately, garnished with a. Andrew Zimmern's duck dish has wonderful Asian flavors from sake, soy and sesame seeds. Honey-Roasted Duck Breasts with Toasted Red Quinoa and Asian Pears. Seared Duck Breasts with Port-Fruit Chutney. Ginger Duck Salad With Green Tea Dressing.

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