Roasted Duck Breast makes a nice mid-week supper. This dish is rich, and has a lovely spicy sweet-sour flavour that cuts through the richness of the duck meat.


Serves 4                              Preparation 30 minutes          Cooking time 30 minutes

  • Two duck breasts
  • five strips of ginger
  • 2 Tbsp honey
  • 1/2 tsp turmeric
  • 8 tsp soy sauce
  • 2 small tomatoes
  • One zucchini
  • 1 Tbsp olive oil
  • 1 Tbsp sugar
  • 2 Tbsp wine vinegar
  • 6 Tbsp water
  • a few Basil sprigs
  • Herbs of Provence

Carve the duck breasts with a knife. To prepare the marinade, mix in a bowl honey, spices, ginger and 3 tbsp. tablespoons soy sauce. Coat each fillet with this mixture, spreading it well on both sides. Marinate for about 2 hours.

Cut the slices of tomatoes and zucchini. Dip the slices of zucchini in salted boiling water for 2 minutes, then drain on a cloth to remove the water.

Oil with a brush squares of parchment paper and form rosettes alternating slices of tomatoes and zucchini. Salt and pepper and sprinkle with herbs, lightly oil and place in oven to bake for 10 minutes.

In a hot pan, grab the breasts skin side and then return after 1 minute and finish cooking in the hot oven for 15 minutes.

Meanwhile, in a saucepan combine c. tablespoons sugar with the vinegar, 5 c. soy sauce and 6 c. tablespoons water. Add the marinade, bring to a boil, reduce heat and simmer about 10 minutes until the sauce is syrupy.

Cut each breast into thin slices, arrange on a plate and put in a vegetable accompaniment rosette and drizzle with hot sauce. Place a sprig of basil and serve.

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