Ingredients
- 2 duck breasts (14oz-397g)
- 6 tablespoons soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon cornflour
- 1 tablespoon chilli flakes
- 2 tablespoons rice vinegar
- 2 tablespoons curry powder
- 6.7fl oz-200ml chicken stock
- 6.7fl oz-200ml coconut milk
Method
- Firstly, in a medium saucepan, combine all the ingredients (apart from the duck) and bring to a boil. Reduce the heat to simmer and cook for 5-10 minutes until the sauce has thickened a little. Set to one side to cool completely
- Once the marinade is cool, score the duck across the skin and cover completely in the marinade in a medium mixing bowl (pour all the marinade in after the duck is completely coated). Cover with cling-film and pop into the fridge overnight
- When ready to continue pre-heat the oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Whilst the oven is heating up, heat a large dry frying pan over a high heat. Once hot, place the duck breast skin side down into the pan and sear for 4 minutes (reserve the marinade to use as a glaze). Turn the breasts and cook for a further 1 minute. Pour away the fat and transfer the duck breasts to the roasting rack and pop into the oven for 4 minutes
- Remove the duck from the oven and brush the marinade over the top and sides generously. Pop back into the oven for a further 4 minutes. Remove the duck again and glaze a second time and pop back in the oven for 5 minutes. Finally, remove the duck one last time, glaze generously and pop back in the oven for the last 5 minutes.
- Remove the duck from the oven, check the internal temperature using a meat thermometer for a reading of at least 165˚F /74˚C. Set to one side and rest for 5 minutes before serving
