A delicious different way to serve duck that combines East-West flavours.
15 minutes +<br>120 minutes for marinating.
4 duck breasts, with skin
4 Tbsp maple syrup
2 tsp chilli sauce
4 Tbsp dark soy sauce
1 tsp fresh ginger, grated
Juice of 2 oranges
shredded spring onions, celery, red chilli to serve
- Place the duck skin -side up in a shallow dish. Mix together the maple syrup, chilli sauce, soy sauce and ginger and spoon over the duck. Cover and place in the fridge to marinate for 2 hours or longer.
- Hat a wok until hot. Lift the duck breasts out of the dish, reserving the marinade. Add the duck to the wok, skin side down and cook over a fairly high heat until brown. Turn the breasts over, lower the heat and cook for a further 5-10 minutes or until done to your liking.
Remove the duck breasts from the pan to a plate and leave in a warm place to rest for 5 minutes. Tip off excess fat from the wok, add the orange juice and marinade and boil, stirring for 1 minute.
- Carve the duck as thinly as possible and serve with the pan juices spooned over. Garnish with the shredded vegetables and chilli.
Leaving the duck breasts to stand will make it easier to carve. After standing, transfer the breasts to a board and slice thinly across the meat using a sharp, thin bladed knife.