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Duck Breasts in Ginger Sauce
Preparation time – 10 minutes
Cooking time – 20 minutes
For all those ginger lovers out there, a wonderfully tangy duck dish, great for a dinner party menu.
Nutritional content per serving:
914 kcal, Protein 27 g, Fat 78 g of which saturates 23 g; Carbohydrate 15 g of which sugars 14 g.
4 boneless duck breasts, about 200 g/ 7 oz each 20 g/ ¾ oz fresh root ginger, peeled and cut into thin strips 1 piece preserved stem ginger, chopped 2 medium leeks, cut into matchstick sized strips 3 tbsps raspberry vinegar 2 tbsps stem ginger syrup 225 ml/ 8 fl oz green ginger wine 225 ml/ 8 fl oz chicken stock 15 g/ ½ oz butter Salt and freshly ground black pepper
- Preheat the oven to a low setting to keep the duck warm later.
- Dry fry the duck breasts, skin sides down, over a moderate heat for about 8 minutes, turn and cook for a further 6 minutes.
- Transfer the cooked duck to the warmed oven.
- Drain off all but 1 tbsp of duck fat from the frying pan, add the vinegar and bring to the boil, scraping up the brown residue. Add the fresh and stem ginger, ginger syrup, ginger wine and stock. Bring back to the boil, reduce the heat and simmer for 8 – 10 minutes, until the liquid has reduced by half.
- If you prefer a thicker sauce, dissolve 1 tsp arrowroot in 3 tbsps cold water, pour into the sauce and simmer for 2 minutes.
- Melt the butter in a small frying pan, add the leeks, season with salt and pepper and stir fry gently for 3 – 4 minutes until just tender.
- Return the duck breasts to the ginger sauce, reheat for 2 minutes, then add salt and pepper to taste.
- Arrange the leeks on a serving dish, lay the duck breasts on top and spoon over the ginger sauce.
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