Ingredients:
serves 4
- 4 boneless duck breasts
- 2 garlic cloves, crushed
- 4 tsp. brown sugar
- 3 tbsp. lime juice
- 1 tbsp. soy sauce
- 1 tsp. chili sauce
- 1 tsp. vegetable oil
- 2 tbsp. plum jelly
- 5 fl oz / 150 ml / 1/2 cup chicken stock
- salt and pepper
- freshly cooked rice
- crisp salad greens
( Kitchen Conversion )
Procedures:
Using a small, sharp knife, cut deep slashes in the skin of the duck to make a diamond pattern. Place the duck breasts in a wide, nonmetallic dish.
Mix the garlic, sugar, lime juice, soy sauce, and chili sauce together in a bowl, then spoon over the duck breasts, turning well to coat evenly. Cover and let marinate in the refrigerator for at least 3 hours or overnight.
Drain the duck, reserving the marinade. Heat a large, heavy-bottom skillet until very hot and brush with the oil. Add the duck breasts, skin-side down, and cook for 5 minutes, or until the skin is browned and crisp. Tip away the excess fat. Turn the duck breasts over.
Continue cooking on the other side for 2-3 minutes to brown. Add the reserved marinade, plum jelly, and stock and simmer for 2 minutes. Season to taste with salt and pepper. Transfer to individual serving plates, then spoon over the pan juices and serve hot with freshly cooked rice and crisp salad greens.