Gressingham Mini Duck Fillets in Soy, Orange and Ginger

Duck Fillets with Orange, Soy & Ginger

A little end of winter warmer for one:

Smash

  • Potatoes
  • Unsalted butter to taste

Sauce

  • 125ml chicken stock
  • 2 Tbsp golden syrup
  • 2 Tbsp soy sauce
  • 2 Tbsp rice wine
  • 1 Tbsp root ginger grated
  • 1 Tbsp tomato puree
  • 1 Tbsp freshly squeezed orange juice
  • 1/2 tsp orange juice

Duck

  • 1 Tbsp Vegetable Oil
  • 175g Gressingham Mini Duck Fillets
  1. Cover the potatoes with water, bring to the boil and cook until soft. Smash with some unsalted butter to desired consistency and set aside.
  2. Mix all of the sauce ingredients together, bring to the boil and simmer until the sauce has changed colour, thickened and decreased in volume.
  3. While the sauce is coming to the boil stir fry the Mini Duck Fillets for 4 minutes until cooked and rest for a couple of minutes.
  4. To serve use a ramekin to pack and turnout the potato in the centre of the plate. Top with the rested duck fillets and drizzle over the sauce
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