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Asian Duck with Ginger

Asian Duck with Ginger

Asian Duck with Ginger showcases perfectly seared duck breasts bathed in a glossy sauce that harmonizes sweet honey, tangy orange juice, and aromatic fresh ginger with savory soy and sesame notes. This restaurant-worthy dish delivers sophisticated Asian-inspired flavors with minimal effort, making it an impressive choice when you want to create something truly special without spending hours in the kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Fusion
Calories: 445
Ingredients Method

Ingredients
  

Marinade Ingredients:
  • ¾ cup orange juice
  • 3 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 tbsp honey
  • 2 in 5 cm piece of fresh ginger, peeled and grated
  • 1 garlic clove crushed
  • Salt and black pepper to taste
Duck and Cooking Ingredients:
  • 4 × 8–10 oz 250–300 g skinless duck breasts
  • 1 tbsp sunflower oil
  • 8 ears baby corn
Garnish:
  • Bean sprouts
  • 1 tbsp toasted sesame seeds

Method
 

  1. Start by making the marinade: in a large bowl, whisk together the orange juice, soy sauce, sesame oil, rice wine or sherry, honey, fresh ginger, and garlic until well combined, then season generously with salt and pepper.
  2. Using a sharp knife, score several diagonal slashes across the skin side of each duck breast, being careful not to cut all the way through to the meat.
  3. Place the duck breasts in the marinade, turning them to ensure they're well coated on all sides. Cover the bowl and refrigerate for approximately 30 minutes to let the flavors infuse.
  4. Remove the duck breasts from the marinade, setting aside the liquid for later use. Heat the oil in a large frying pan over high heat.
  5. Add the duck breasts to the hot pan and cook over high heat for 10–12 minutes, turning them frequently to ensure even cooking, until the meat is tender and cooked to your liking.
  6. Pour the reserved marinade into the pan with the duck and let it simmer for 2–3 minutes until the sauce reduces slightly and becomes glossy.
  7. While the duck is resting, drain the baby corn and make several lengthwise cuts in each piece, keeping them connected at the stem end so they fan out attractively.
  8. To plate, slice each duck breast on the diagonal into thin pieces and arrange them on 4 individual serving plates. Spoon the hot, reduced sauce over the sliced duck, add the decorative baby corn alongside, and garnish with fresh bean sprouts and a sprinkle of toasted sesame seeds. Serve immediately while hot.