Sticky Honey and Ginger Duck

25 Feb 2011 Leave a Comment

by foodgenie in Duck Tags: coconut Thai rice, Duck, ginger, mango salsa, Thai rice

You could also use chicken for this recipe although duck is nicer!

Serves 2
1/2 tsp ground turmeric                                           
 80g runny honey                                           
 5cm fresh root ginger finely grated                        
1 clove of garlic, crushed                                              
 Grated zest and juice of 1  lime
50g sweet Thai Chilli dipping sauce                         
2 duck breasts or legs (skin on)                                 
10fl oz of white wine
½ a ripe mango
2 tbs Sweet Thai Chilli  sauce
50g roasted red peppers
10g of coriander
80g Fragrant Thai rice
30g creamed coconut

Put the turmeric, honey, ginger, garlic, ½ of the lime zest and juice and chilli sauce into a bowl, then mix together.
Make deep slashes through the skin and flesh of the duck then drizzle 2 tbs marinade on each.
Preheat oven to gas mark 7, Put the duck skin side up in a roasting tin just large enough to hold them in a single layer and just cover the base of the tin with water.  Roast for about 40 mins until the duck is golden and cooked through.  Keep warm.
Put the leftover marinade into a pan with the wine and bring back to the boil.  Bubble for 10-12 mins until reduced by half and syrupy.
Serve the duck with this sauce and the Mango and Red Pepper Relish and Coconut rice and green salad.

Mango and red pepper salsa

Peel, stone and chop ½ a ripe mango, put in a bowl.  Add 2 tbs Sweet Thai Chilli  sauce along with the rest of the lime.  Drain 50g roasted red peppers from a jar and de-seed and cut into 0.5” strips.

Toss all these together and then finely chop 10g of coriander and again mix well.  Chill until ready to serve.

 Coconut Rice

80 g Fragrant Thai rice – Cook, then add 30g of creamed coconut, place a lid on the saucepan and let the creamed coconut melt. Once melted mix into the rice and serve.