CHILLI AND HONEY DUCK WITH SWEET POTATOES

2015-03-06
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

  • 4 small duck breasts
  • 2 tbsp clear honey
  • 4 tbsp soy sauce
  • 2 tsp Bart Chilli in Sunflower Oil
  • 2 tsp Bart Garlic in Sunflower Oil
  • 2 tsp Bart Ginger in Sunflower Oil
  • 2 tsp dark muscovado sugar 1 tbsp olive oil
  • For the Glazed Sweet Potatoes:
  • 900g sweet potatoes, peeled & cut into cubes
  • 50g butter
  • 3 tbsp olive oil
  • ½ tsp grated Bart Nutmeg
  • 1 tsp Bart Garlic in Sunflower Oil
  • 1 tsp Bart Ginger in Sunflower Oil
  • 2 tsp honey salt
  • pinch of Bart Mild Chilli Powder
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    1. Mix together the marinade ingredients. Add the duck breasts and turn to coat. Cover and chill for at least two hours.
    2. Heat the oven to 200c/Gas 6. Remove the duck breasts, reserving the marinade. Heat a ridged grill pan and sear the duck breasts, skin down until golden. Turn and lightly brown the other side. Transfer to a roasting tin and roast for 20 minutes.
    3. Transfer the duck to a board to rest for a few minutes then slice across. Remove the fat from the tin, add the marinade and bubble briefly. Drizzle over the duck and keep warm.
    4. Meanwhile, prepare the potatoes. Fry in the butter and oil, stirring frequently for about 10 minutes until just soft. Add the remaining ingredients and cook, stirring for 2-3 more minutes. Serve with the duck.

 

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