Mandarin Ginger & Soy Glazed Duck Verlaque recipe

Prepare yourself for a heavenly burst of flavours with this recipe for Mandarin Ginger and Soy Duck Breasts with Verlaque pomegranate balsamic reduction.

Ingredients
2 Duck Breasts – washed and patted dry
10ml Olive Oil
5 Spring Onions – topped & tailed then sliced on the diagonal into 1cm slices
10ml Fresh Ginger – peeled and finely sliced or grated
Few Sprigs of Lemon Thyme
250ml Hot Chicken Stock
240ml Orange Juice – I used 4 oranges
2 ClemenGold Mandarins – thinly peeled strips of zest (no pith) from 1 then both peeled and segmented
20ml Soy Sauce
50ml Verlaque Persian-Pomegranate Balsamic Reduction
65ml Runny Honey
Freshly Cracked Black Peppercorns
10g Unsalted Butter

How to
Preheat the oven to 200C

Wash and dry the duck breasts then score the skin sides with a small sharp knife (a craft knife works magnificently) into a diamond pattern, Make sure not to slice into the flesh. Salt both sides then pepper just the flesh side. Set aside.

Saute the spring onions in the olive oil in a medium sized saucepan until just glazed and translucent

Add the ginger, lemon thyme leaves, stock, zest, juice, soy sauce, balsamic reduction, honey and a good grinding of black pepper. Bring all to the boil then boil quite rapidly until the liquid is reduced and thickened – about 5 minutes or so.

Add the mandarin segments and stir through. Taste and adjust seasoning if needed. Set aside.

Place the duck breasts skin side down in a cold non stick frying pan over a medium heat and saute for about 4 minutes or so. Drain off all the rendered fat, flip the breasts over so the skin is on top then pop the pan into the oven for approximately 6-8 minutes. Longer if you want them well done. Duck breasts should be moist and pink in the middle.

Remove from the oven, cover with tin foil and allow to rest for 10 minutes before slicing on the diagonal about 1cm thick slices.

Plate then spoon over some of the mandarin ginger sauce.

I served my duck breasts with oven roasted root vegetables & zucchini

To make the roasted root veg, butternut & zucchini I washed, peeled (where necessary) and cubed or sliced some butternut, zucchini, red onion, baby turnips, carrots & parsnips. Popped them into a roasting tin with a glug of olive oil, Verlaque persian-pomegranate balsamic reduction, a drizzle of honey, salt & pepper and a few sprigs of lemon thyme. Roasted at 200 degC for about 25 minutes.

Read more on Kitchen Diary

Recipe ID 9263

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

Comments are closed.