Duck in orange & ginger sauce

Duck in orange & ginger sauce

Meltingly tender duck breast in an aromatic Asian-style sauce.

, 21 September 2015

(40 votes)

Duck in orange & ginger sauce
  • 2 Hours 45 Mins

  • Serves: 4

  • Price: £4.03 per serving

Nutritional Info
Each 257g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 933kJ/223kcal.
  • For the marinade
  • 2 level tbsp grated fresh root ginger
  • 3 balls stem ginger in syrup, chopped
  • 1 tbsp stem ginger syrup from the jar
  • 1 small orange, grated zest of
  • 2 tbsp orange juice
  • 2 tbsp dark soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp sweet chilli sauce
  • 2 tbsp dry sherry, optional
  • 1 clove garlic, crushed
  • For the duck
  • 4 duck breasts
  • 1 level tsp cornflour
  • To Serve
  • Rice
  • Mangetout
  • Sugarsnap peas
  • Whisk together all the marinade ingredients. Pour into a shallow dish.

  • With a sharp knife, score parallel lines in the duck skin and fat – take care not to cut through to the flesh. Put in the marinade, skin-side up, to cover the meat while leaving the skin marinade-free. Chill, uncovered, for at least 2 hours.

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Pat the skin with kitchen roll, to remove any traces of marinade. Put in a cold, non-stick frying pan, skin side down, then turn on the heat to medium. Cook for 5 minutes, until lots of fat runs out and the skin is golden and starting to crisp. Drain off the fat and reserve – it’s great for roasting vegetables. Turn the duck over and cook for 1 minute.

  • Transfer the duck to a roasting tin, skin side up. Cook in the oven for 10 minutes if you like your meat slightly pink, or 12 minutes for well done. Put on a warm plate and cover with foil. Rest for 10 minutes.

  • Meanwhile, strain the marinade into a pan, heat until boiling, then simmer for 5 minutes. Mix the cornflour with 3 tbsp cold water and stir into the marinade. Simmer for another 2 minutes. Pour on the duck. Serve with the rice and veg.