Duck with honey and lime sauce

How to make Duck with honey and lime sauce recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes
4 duck breasts, about 200 g (7 oz) each
3 tablespoons clear honey
150 ml (¼ pint) white wine
finely grated rind of 1 lime
75 ml (3 fl oz) lime juice
100 ml (3½ fl oz) chicken stock
1 tablespoon peeled and finely chopped fresh root ginger
½ teaspoon arrowroot (optional)
1 tablespoon water
salt and pepper

Method:
Score the skin of each duck breast through to the flesh 4 times and rub generously with salt and pepper. Heat a heavy-based frying pan or ridged griddle pan until hot, add the duck breasts, skin side down, and cook for 3 minutes or until the skin is crispy. Drain off all the fat from the pan.

Transfer the duck to a roasting tin, skin side down, and brush with 1 tablespoon of the honey. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes or until cooked but still slightly pink inside. Remove from the oven and leave to rest for 3 minutes, then slice diagonally.

Meanwhile, add the wine, lime rind and juice, stock, ginger and remaining honey to the frying pan, bring to the boil and cook for 5 minutes. If using, blend the arrowroot with the measurement water in a cup and add to the sauce.

Return to the boil, stirring continuously, and cook until thickened. Serve the duck with steamed chantenay carrots, sugar snap peas and asparagus, with the sauce drizzled over the top of the duck.

For French-style duck with orange, prepare the duck breasts as above, then put in a hot frying pan, not a griddle pan, and cook as above. Transfer to a roasting tin, omit the honey and cook as above.

Meanwhile, cut the peel from 2 oranges, slice in rounds and set aside. Put 100 ml (3½ fl oz) orange juice, 1 tablespoon balsamic vinegar, 1 tablespoon caster sugar and 1 tablespoon cornflour mixed with a little water into the frying pan, bring to the boil and stir until thickened, then pour in 2 tablespoons Grand Marnier. Spoon over the sliced duck and serve with the orange slices.

Duck with honey and lime sauce