Mel and Mal's Pan Fried Duck breasts with Chilli and Lime

  • 4 boneless duck breasts
  • 1tsp vegetable oil
  • 125ml chicken stock
  • 2tbsp plum jam
  • Salt and pepper
  • For the marinade:
  • 2 cloves garlic crushed
  • 4tsp light brown sugar
  • 3tbsp lime juice
  • 1tbsp soy sauce
  • 1tsp chilli sauce
  • To serve
  • Mixed salad leaves
  • Freshly cooked rice

Duck is a very tasty bird and very versatile in that many ingredients compliment it perfectly. The chilli and lime in this recipe gives the sauce a bit of heat and of course, you can add more if you like your food with a kick!

The time is mostly in the marinading but once done, they can be cooked in 15 minutes start to finish.

Serves : 4        Prep/Cooking Time : 15 mins + marinading

Tip : Duck is a very fatty bird so ensure you pour off the fats during cooking.


Marinade the Duck

To make the marinade mix the garlic, sugar, lime juice and the soy sauce and chilli sauces together.

Using a small sharp knife cut deep slashes in the skin of the duck breasts to make a diamond pattern.

Place the duck breasts flat in a wide non metallic dish and spoon the marinade over the duck breasts turning well to coat them evenly in the mixture.

Cover the dish with cling film and leave to marinate in the fridge for at least 3 hours or overnight if possible.

When you are ready to cook, drain the duck, reserving the marinade.

Heat a large heavy based pan until very hot and brush with the oil. Place the duck breasts skin side down into the pan and cook for 5 minutes until the skin is browned and crisp.

Pour off the excess fat.

Turn the duck breasts and cook on the other side for 3 minutes to brown, then
add the reserved marinade, the stock and jam and simmer for 2 minutes.

Adjust the seasoning to taste and spoon the juices over the meat

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES