Mary Berry Duck Breast Recipe

Duck breasts with a piquant lime and ginger sauce

WEBMar 5, 2014 · 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 …

Rating: 4/5(79)
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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