HONEY SPICED DUCK
We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading.
Provided by JustJanS
Categories Duck Breasts
Time 42m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Score the duck breast skin in a criss-cross fashion.
- Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
- Coat the duck in this marinade in a shallow bowl.
- Cover and leave for 1 hour or overnight.
- Set the oven to fairly hot, 200c/400f.
- Put the duck on a rack in a roasting tin, reserving the marinade.
- Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
- Put the marinade and 40mls of the roasting juices in a small pan.
- Add the spring onions and bring to the boil.
- Simmer gently for 2 minutes.
- I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.
HONEY SPICED DUCK CREPES
Make and share this Honey Spiced Duck Crepes recipe from Food.com.
Provided by Cook Food Mood
Categories Whole Duck
Time 1h5m
Yield 20 crepes, 5-7 serving(s)
Number Of Ingredients 15
Steps:
- Fill pot with water. Add soy sauce, ginger, garlic and spice powder. Boil briskly for 2 minute.
- Add duck and boil briskly for another 2 minutes. Allow duck to cool in pot till warm. Remove duck and drain well.
- Cut duck into half through centre of breast bone. Drain off any excess liquid. Place duck in tray.
- Mix marinade in bowl. Rub all the marinade well into the skin of duck. Marinade for 2 hours, then bake in oven at 300 Farenheit for 30 minute.
- Slice duck when cool with very sharp knife.
- Fold crepe diagonally, place duck meat into centre of crepe. Fold right side of crepe to left and vice versa.
- Decorate with garnish.
HONEY SPICED DUCK
Steps:
- Score the duck breast skin in a criss-cross fashion. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl. Coat the duck in this marinade in a shallow bowl. Cover and leave for 1 hour or overnight. Set the oven to fairly hot, 200c/400f. Put the duck on a rack in a roasting tin, reserving the marinade. Cook for 20-30 minutes depending on their size and how well you like your duck cooked. Put the marinade and 40mls of the roasting juices in a small pan. Add the spring onions and bring to the boil. Simmer gently for 2 minutes. I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.
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