zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Glazed duck breast with braised greens

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Glazed duck breast with braised greens

    Rich duck breast works best with bold, acidic flavours – like those in this sticky, zesty glaze. 

    • Preparation time: 10 minutes, plus resting
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    2 duck breasts

    large pinch chinese five spice

    ½ tbsp reduced salt soy sauce

    1 tbsp honey

    ½ lemon, zest and 1 tbsp juice

    1 tsp caster sugar

    1 head essential Waitrose spring greens, shredded

    1 tsp coriander seeds, crushed

    1 small green chilli, finely sliced (deseeded, if liked

    28g pack coriander, leaves and stalks roughly chopped

    2 tbsp white wine vinegar

    Method

    1. Remove the duck from the fridge 20 minutes before cooking. Score the fat in a criss-cross pattern; season. Place, fat-side down, in a frying pan over a medium heat. Cook for 10-12 minutes, until golden and the fat has rendered. Turn over; cook for 5-7 minutes for medium/medium-rare. Set aside to rest under foil.

    2. Pour off the fat from the pan, then add the five spice, soy, honey, lemon zest and juice. Boil rapidly for 2-3 minutes, until sticky, then brush over the duck.

    3. Meanwhile, in a large pan, warm the sugar with 100ml water until dissolved. Bring to the boil; add the greens, coriander seeds, chilli and coriander stalks. Cover and steam for 2-3 minutes, until just tender. Season and stir in the vinegar and most of the coriander leaves; use the rest as garnish. Slice the duck and serve with the greens, and rice, if liked.

    Your recipe note

    Edit your recipe note

    FYI: How to cook duck breast

    This cut has a layer of fat that needs to be rendered. Using a sharp knife, slash the fat in a criss-cross pattern; don’t score the meat. Cook, fat-side down, in a frying pan set over a medium heat until golden and crisp, spooning out the excess fat. Then turn the duck over to finish cooking. Duck should be well-rested before serving.

     

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    3 stars

    Glossary