Mary Berry's duck breasts with a piquant lime and ginger sauce recipe
This is an easy way to cook duck breasts, as you brown them well ahead. You then cook them at the last minute, without the worryabout whether they will be golden or not. Serve with green beans.
You can prepare the duck up to the end of step 2 up to 1 day ahead. Not suitable for freezing.
Ingredients
- 6 duck breasts, skinned
- 1 pinch salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 tsp freshly grated root ginger
- 300 ml full-fat crème fraîche
- 1 lime, juice only
- 1 small knob of butter, at room temperature
- 3 tbsp lime marmalade
- 1 cup chives, to garnish
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Season the duck breasts with salt and freshly ground black pepper, then heat the oil in a frying pan and brown each one on its skinned side for a minute or so or until golden. Set aside. Add the ginger to the pan and heat over a low heat for 1 minute. Whisk in the crème fraîche and lime juice until smooth and combined. Set aside until needed.
- Mix the butter and marmalade together in a bowl, then spread over the browned side of the cold duck breasts. Arrange in a roasting tin browned side up.
- When ready to serve, preheat the oven to 220°C (200°C fan/425°F/Gas 7). Roast the duck for 12–15 minutes or until cooked but still pink. Set aside to rest.
- Meanwhile, place the roasting tin on the hob, add the lime and ginger sauce, and heat until hot, scraping up any sticky bits from the bottom of the tin.
- Carve each duck breast diagonally into three and serve on the hot sauce with a garnish of chives.
Recipe from Cook Up a Feast, by Mary Berry & Lucy Young, published by DK, £14.99. Also available as an ebook on the iBook Store.
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