These duck breasts are wonderfully complemented by the lime marinade and plum jelly. The acidity of the lime cuts through the richness of the duck beautifully. Duck is a very fatty meat, so make sure that you drain off as much excess fat as you can during cooking.
Ingredients: (Serves 4)
4 boneless duck breasts
1 teaspoon vegetable oil
1/2 cup chicken stock
2 tablespoons plum jelly
Salt and pepper to taste
Marinade:
2 garlic cloves, crushed
4 teaspoons brown sugar
3 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon chili sauce
To serve:
Mixed salad greens
Freshly cooked rice.
Method:
To make the marinade, mix together the garlic, sugar, lime juice, and the soy and chili sauces. Using a small sharp knife, cut deep slashes in the skin of the duck breasts to make a diamond pattern. Place the duck breasts in a wide, nonmetallic dish. Spoon the marinade over the duck breasts, turning well to coat them evenly in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 3 hours, or overnight.
Drain the duck, reserving the marinade. Heat a large, heavy-bottom pan until very hot and brush with the oil. Add the duck breasts, skin-side down, and cook for 4-5 minutes until the skin is browned and crisp. Pour off the excess fat.
Turn the duck breasts and cook on the other side for 2-3 minutes to brown. Add the reserved marinade, stock and jelly and let simmer for about 2 minutes. Adjust the seasoning to taste and serve hot, with the juices spooned over the meat, salad greens, and freshly cooked rice.
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