380g Luv-a-Duck Duck Breast
Salt and pepper to taste
50g Butter
1 inch Ginger, grated
1 bunch Dutch carrots
Juice of 1 lime
2 tsp. Chinese 5 spice
4 Tbsp. honey
2 tbsp. Kecap manis
In a skillet, combine carrots, butter, 2 tbsp of honey, ginger, salt and pepper and ¼ cup of water. Bring to a boil and then reduce to a simmer and cover to cook carrots until tender for about 7 minutes. Uncover and allow glaze to reduce. Stir through ½ the limejuice.
Season duck with 5 spices. Heat a large non-stick skillet and cook for 5-7 minutes until the skin is crispy. Turn the duck skin-side up and cook for a further 3 minutes. Remove from the pan and rest for 10 minutes before slicing.
Add the lime juice, kecap manis and remaining honey to the pan and allow to reduce.
Fantastic, delicious and easy recipe. We have it without the carrots and with a fresh salad. Perfect for summer.
Ross
Did the duck on the BBQ plate then 30 sec on the char grill and added some asparagus, so good. The glaze and carrots were awesome.
Gleniston
Lovely combination of flavours. I deglazed duck pan with only 1tpsn honey & kecap & lime juice/ginger then served with roasted butternut pumpkin & sweet potato and flaked almonds. side of steamed choko and leek ~ dash Sesame oil and white balsamic
