DUCK MARINADE SOY SAUCE RECIPES
MARINATED DUCK BREAST WITH AN ORANGE GINGER SOY SAUCE
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Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- "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 refrigerate for at least 2 hours. Remove the breasts from the marinade, pat dry and pan fry them in olive oil on both sides until they are brown. Place in the oven skin side down for 5 minutes, remove from the oven and leave to rest. Add the duck marinade to the chicken stock and reduce until the sauce reaches the right consistency, strain through a fine seive into a pan, season with finely milled pepper. Keep warm. Chefs 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. "
Nutrition Facts : Calories 1303 calories, FatContent 85.92630481792 g, CarbohydrateContent 18.8187025048841 g, CholesterolContent 435.0432620448 mg, FiberContent 0.100765626334787 g, ProteinContent 98.5774360551278 g, SaturatedFatContent 27.9056892887936 g, ServingSize 1 1 Serving (754g), SodiumContent 770.765844968744 mg, SugarContent 18.7179368785493 g, TransFatContent 7.42764708725439 g
SOY ROAST DUCK WITH HOISIN GRAVY RECIPE | BBC GOOD FOOD
Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy
Provided by Sara Buenfeld
Categories Dinner
Total Time 40 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Prick the duck’s skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
- For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
- To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top – this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.
Nutrition Facts : Calories 448 calories, FatContent 33 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 7 grams sugar, ProteinContent 29 grams protein, SodiumContent 3.22 milligram of sodium
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