This is quite a quick and easy duck breast recipe to put together, it does need to be marinated, but only for 1-2 hours and the rest of the recipe is really easy. I served ours over stir-fried vegetables but it would also be nice with some fried rice as well. I reserve the marinade and boil it, then add a little extra honey and pour it over the duck at the end.

Ingredients

2 Duck breasts
50 ml honey
50 ml sherry wine vinegar
50 ml soy sauce
1 Teaspoon freshly grated ginger
3 Cloves garlic, crushed
1/4 Teaspoon cinnamon
1/2 Teaspoon Chinese five spice powder
Freshly ground black pepper
8 Spring onions

Method

1. Score the duck breast skin in a criss-cross fashion.

2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.

3. Coat the duck in this marinade in a shallow bowl.

4. Cover and leave for 1-2 hours.

5. Set the oven to 180 Degrees Celsius.

6. Remove duck and reserve marinade. Cook duck skin side down in a fry pan until browned, carefully pour off fat several times during cooking.

7. Place the duck, skin side up, on a wire rack in a roasting tin

8. Cook for 20 minutes or until cooked as desired. (20 Minutes will be pink inside)

9. Put the marinade and a couple of tablespoons of roasting juices in a small saucepan, add about 2 tablespoons extra honey, bring to the boil, add spring onions, simmer gently for 2 minutes.

Serve over vegetables or rice and spoon sauce over.

All photos taken by me unless otherwise stated.