Ginger Duck

Tis the season! You can finally find duck in the regular grocery stores again!!!!

Slow cooked, and oh so delicious duck is a Christmas favorite in my house. I used fresh duck breast, and because the quality/freshness was extremely good I left it somewhat pink in the middle. It keeps the meat much more tender and moist. However, if you can only find frozen duck breasts, I would recommend you cook it all the way though.

Not a fan of duck?

This recipe also tastes amazing with chicken. Just reduce the cooking time to about 30 minutes in the oven at low temperature.

I hope you enjoy this dinner favorite of my family. Happy holidays!

Here's what you need:

2 walnut sized pieces of ginger (use fresh as dried will not taste as good) or you can use 2 Tablespoons of the minced ginger found in most grocery stores)

3 Tablespoons honey

2 Tablespoons apple cider vinegar

6 Tablespoons Soy sauce

4 Tablespoons Thai chilly sauce

Pepper

Garlic

chives

Leaks

2 Duck breast

This is how you do it:

Preheat your oven to 210 F/100 C

Peal your ginger and dice (if you use fresh)

Add the rest of the seasoning and puree in a mixer, set aside.

Wash and dry your duck breasts

Prepare the duck by cutting lines into the skin, making sure not to go too deep, you just want to score the skin. Duck skin is really greasy and we want this grease for our sauce.

Preheat your pan, no oil or butter or anything!!!!! When really hot, add the duck with the skin down.

Brown for about 1 minute, you should see the grease pouring out of the skin. Turn over and brown the other sides, for about another 30 sec. each.

Add 1 Tablespoon of your sauce base and cook another 1 minute one each side.

Remove the duck from the pan and place into a preheated oven set to 210F/ 100C

Place your duck directly on the rack inside the oven, not in a pan. You may put the pan underneath to catch any drippings. This will ensure that the heat is evenly distributed around the entire meat. Keep at the temperature for about 1 hour. For fully cooked, bump your temperature up to 250 F.

After your roasting time is over, remove your duck from the oven and let it rest, approximately 5 to 10 minutes. (Wrap in foil and keep a towel over it) This will ensure all your yummy juices will remain in the breast and not run out of it as soon as you cut it.

About 10 minutes before serving, add the leeks and spring onions to the remaining grease that was left in the pan. Brown thoroughly.

When done, add the rest of the sauce base and the juice from 1 orange, cook for 5 minutes at moderate temperature. Check to see if the sauce is thick enough, if not thicken with a bit of starch.

To serve, cut the duck diagonal in half and serve with rice if you choose.

Guten Appetit!