Title: Marinated Duck Breast with an Orange Ginger Soy Sauce
Categories: Food networ, Food8
Yield: 4 servings

4 Duck breasts

------------------------------FOR THE MARINADE------------------------------
Juice and zest of 1 orange
1 1 inch piece ginger; grated
-finely
150 ml Dry sherry; (5fl oz)
6 Shallots; chopped finely
1 ts Honey
1 tb Olive oil
5 tb Soy sauce
200 ml Chicken or duck stock;
-(6.6fl oz)
2 tb Olive oil for frying the
-ducks

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.

Chef's 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.