DUCK WITH HONEY, SOY AND GINGER:

Slow Cooked Duck Legs in Red Wine Sauce Recipe

SERVES 2

INGREDIENTS

2 Ducko duck breast halves

½ Cup chicken stock

2 Tablespoons honey

2 Tablespoons soy sauce

2 Tablespoons rice wine

1 Tablespoon grated fresh ginger

1 Tablespoon tomato sauce

1 Teaspoon lime juice

1 Pinch cayenne pepper

1 Pinch chili powder

Ground black pepper (to taste)

Salt (to taste)

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METHOD

Preheat the oven to 200°C.
Use a sharp knife to score across the duck breasts through the skin.
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 for about 5 minutes until the skin is brown and crisp. 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 70°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 in a jar and keep for use as needed. 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 for about 2 minutes until the sauce thickens.
Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.