Duck Breasts with Chili & Lime


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
to serve
  • freshly cooked rice
  • crisp salad greens

( Baking Conversion Table )


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.

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