Try this sleeping honey duck recipe from Goode & Wright this summer as the perfect light evening meal. Whether you are soaking up the sun in the garden or having a family meal around the table catching up this duck recipe will get your taste buds tingling and eager to get cooking…
1-2 duck breasts
1/2 pointed cabbage or savoy cabbage, washed and chopped
1 tbsp fried sliced shallot
1/2 tsp dark soy sauce
1 tbsp light soy sauce
1 tbsp finely chopped coriander leaves and stems
1/3 tsp ground cinnamon
1 tsp honey
8 tbsp sweet chilli sauce (can be bought ready-made to make life easier!)
1/2 tbsp honey
1 tbsp chopped coriander
Begin with mixing all of the ingredients for the marinade. Then marinate the duck in the marinade sauce for 15 minutes, if you’re short on time, the longer, the better the flavour! Then place the duck breast (and marinade sauce) in a roasting tray and cover in foil. Place in a preheated oven at 180 degrees and roast for 20 minutes (removing the foil for the last five minutes to give the skin a nice brown colour.) Whilst the duck is roasting, you should start steaming your chopped cabbage and mix the sweet chilli sauce with honey on a low heat until it starts to bubble. Once cool, add chopped coriander.
As soon as the 20 minutes are up, take the duck out of the oven and slice the breasts across.
Arrange the pre-steamed cabbage on a plate, spread duck meat on top, skin side up, and lastly spoon the sweet chilli and honey sauce over the meat. Before serving, sprinkle the fried shallot all over. Enjoy with a glass of Pinot Noir. Lovely!