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Ingredientes
- 4 x Duck breasts Juice and zest of 1 orange
- 1 x 1 inch piece ginger, grated finely
- 150 ml Dry sherry, (5fl ounce)
- 6 x Shallots, minced finely
- 1 tsp Honey
- 1 Tbsp. Extra virgin olive oil
- 5 Tbsp. Soy sauce
- 200 ml Chicken or possibly duck stock, (6.6fl ounce)
- 2 Tbsp. Extra virgin olive oil for frying the ducks
Direcciones
- Score the top of the duck breast.
- Make the marinade: Mix all the above ingredients together except the chicken stock. Place the breast in the marinade and chill for at least 2 hrs.
- Remove the breasts from the marinade, pat dry and pan fry them in extra virgin olive oil on both sides till they are brown. Place in the oven skin side down for 5 min, remove from the oven and leave to rest.
- Add in the duck marinade to the chicken stock and reduce till the sauce reaches the right consistency, strain through a fine seive into a pan, season with finely milled pepper. Keep hot.
- Chef's tip: If you find it difficult to remove the zest from the grater use a pastry brush and brush down the grater on a slight angle, this seems to work well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 136 | 57% |
| Total Fat 15.25g | 19% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 1155mg | 48% |
| Potassium 143mg | 4% |
| Total Carbs 8.1g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.7g | 3% |
| Protein 7.66g | 12% |
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