home. Food from my Kitchen
Sarah Graham’s Quick Honey Citrus Duck
Extracted from Home. Food from my Kitchen by Sarah Graham (Struik Lifestyle)
Rob and I were lucky enough to eat duck in Paris when we were there on honeymoon. In fact, there was a particular restaurant with a particularly delicious citrusy duck dish that we went back to three times in two days. This is a little nod to that, and I hope you like it.
Serves 4 | Preparation time 5–10 minutes | Cooking time 25 minutes
What you’ll need
2 duck breasts
salt and freshly ground black pepper
zest and juice of 1 orange or clementine
zest of 1 lemon
2 Tbsp honey
1–2 tsp grated fresh ginger
½ tsp each of ground cinnamon and nutmeg
Green Beans and Almonds
250 g green beans, topped and tailed
2 tsp olive oil
squeeze of lemon juice
small handful roasted almonds, roughly chopped
What to do
Preheat the oven to 200 °C.
Season the duck breasts with salt and pepper. Add the duck breasts to a heavy-based pan (preferably ovenproof) over medium-high heat and brown skin-side down for 5–6 minutes, or until golden. Cook on the other side for about 2 minutes.
Stir all the syrup ingredients together in a bowl. Leave the duck breasts in the pan or transfer to an ovenproof baking dish, add the citrus syrup and roast for a further 5–8 minutes in the oven, or until the juices run clear. Remove and allow to rest for 5 minutes.
While the duck rests, simmer the sauce over a medium-low heat to reduce and thicken a little more so that it’s nice and sticky.
Cook the beans in salted boiling water for 1–2 minutes, drain, drizzle with the olive oil and lemon juice and scatter over the chopped almonds.
Slice the duck thinly and serve with the green beans and a drizzle of the citrus syrup.
Also works with duck legs, though the roasting time may vary by 5–10 minutes.
You could also serve this with crispy roast potatoes or cauliflower mash (see page 101 in Home).
Listen to my 90 second SoundCloud podcast on Radio Today – CLICK HERE
Read more about Nativo Wines – CLICK HERE