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Duck breasts with a piquant lime and ginger sauce


Serves: 6
timePrep time: 15 mins
timeTotal time:
Duck breasts with a piquant lime and ginger sauce
Recipe photograph by William Reavell / Recipe taken from Mary Berry's book Cook Up A Feast. 

Duck breasts with a piquant lime and ginger sauce


Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
477Kcal
Fat
35gr
Saturates
18gr
Carbs
6gr
Sugars
6gr
Fibre
0gr
Protein
36gr
Salt
0.6gr

Mary Berry

Mary Berry

On top of her numerous achievements and accolades, Mary has made more perfectly executed and scrumptious cakes than anyone we know, which is just one of the reasons we love her. She gained an army of fans as a judge on The Great British Bake Off and has also written over 70 cookbooks
 
See more of Mary Berry’s recipes
Mary Berry

Mary Berry

On top of her numerous achievements and accolades, Mary has made more perfectly executed and scrumptious cakes than anyone we know, which is just one of the reasons we love her. She gained an army of fans as a judge on The Great British Bake Off and has also written over 70 cookbooks
 
See more of Mary Berry’s recipes

Ingredients

  • 6 duck breasts, skinned
  • 1 tbsp olive oil
  • 2 tsp freshly grated root ginger
  • 300ml full-fat crème fraîche
  • juice of 1 lime
  • small knob of butter, at room temperature
  • 3 tbsp lime marmalade
  • a small handful of chives, to garnish

Step by step

Get ahead
You can prepare the duck up to the end of step 2 up to 1 day ahead.
  1. Preheat the oven to 220 ̊C, fan 200 ̊C, gas 7. Season the duck breasts with salt and freshly ground black pepper, then heat the oil in a frying pan and brown each one on its skinned side for a minute or so or until golden. Transfer to a plate and leave to cool. Add the ginger to the pan and heat over a low heat for 1 minute. Whisk in the crème fraîche and lime juice until smooth and combined. Set aside until needed.
  2. Mix the butter and marmalade together in a bowl, then spread over the browned side of the cooled duck breasts. Arrange in a roasting tin browned side up, the dish can be made up to this step a day ahead. Roast the duck for 12–15 minutes or until cooked but still pink. Set aside in a warm place to rest.
  3. Meanwhile, place the roasting tin on the hob, add the lime and ginger sauce, and heat until hot, scraping up any sticky bits from the bottom of the tin.
  4. Carve each duck breast diagonally into three and serve on the hot sauce with a garnish of chives. Serve with green beans.

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