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Seared duck breasts in honey, soy and ginger
Seared duck breasts in honey, soy and ginger

Before you jump to Seared duck breasts in honey, soy and ginger recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

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You may well prefer cooking with your oven, but using a microwave instead will cost you way less money. Possibly the realization that an oven uses 75% more energy will motivate you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a great deal of electrical power and do the job faster with countertop appliances rather than a stove. Many men and women mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Especially if you make sure the dishwasher is full before starting a cycle. Conserve even more money by air drying or cool drying your dishes as an alternative to heat drying them.

The kitchen by itself provides you with many small methods by which energy and money can be saved. It is quite straightforward to live green, after all. Typically, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to seared duck breasts in honey, soy and ginger recipe. You can have seared duck breasts in honey, soy and ginger using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Seared duck breasts in honey, soy and ginger:
  1. Prepare duck breasts
  2. Provide tomato purée
  3. Use soy sauce
  4. Get honey
  5. Use fresh ginger paste
  6. Use chicken stock
  7. Use black pepper
  8. Prepare cayenne pepper
  9. Use salt
  10. Take chilli powder
  11. Provide lime juice
Instructions to make Seared duck breasts in honey, soy and ginger:
  1. Score the duck skin diagonally just down to the meat. Rub the skin with salt, black and cayenne pepper. Preheat oven to 200c. Allow duck to come up to room temperature.
  2. Heat up a frying pan to medium heat fry skin side down for 5 minutes until skin is golden and crisp, turn over and fry for 1 minute. Transfer duck to an oven proof dish and set frying pan aside. Cook duck for 20 - 30 minutes depending on your meat preference. Remove from oven cover with foil and allow to rest.
  3. Skim off any excess fat in the frying pan and add stock, soy sauce, honey, tomato purée, chilli and lime juice whisk over a high heat until it comes to the boil and cook for a further 2 minutes until sauce has thickened. Add any juices from the resting duck and cook sauce for 1 minute more.
  4. Slice duck thinly and pour sauce over the top to serve.

Carve and serve them immediately, garnished with a. Andrew Zimmern's duck dish has wonderful Asian flavors from sake, soy and sesame seeds. Honey-Roasted Duck Breasts with Toasted Red Quinoa and Asian Pears. Seared Duck Breasts with Port-Fruit Chutney. Ginger Duck Salad With Green Tea Dressing.

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