Honey Soy Glazed Duck with Spring Onion Sauce

Cook Time 30 minutes

Servings 2

Ingredients

2 duck breasts 

1 tsp cornflour mixed with 3 tbsp of water

Pinch salt

4 spring onions, finely chopped

1 x 2 cm piece of ginger, finely chopped

1 garlic clove 

Steamed jasmine rice, to serve

Honey Soy Glaze

¼ cup soy

⅓ cup honey 

⅓ Shaoxing wine

2 tbsp white vinegar 

1 tsp sesame oil

Method

Preheat the oven to 190°C and remove the duck from the fridge for at least 30 minutes before cooking.

Place the spring onions, ginger and garlic in a bowl with a pinch of salt.

In another bowl combine the glaze in ingredients.

Pat the skin dry and score then season with salt. Place the duck in an oven-safe pan, skin-side down. No need to add oil. Now gradually bring the heat up to medium. The aim is to render out the fat and form a crispy golden skin; this should take 5-8 minutes. Turn the duck over and drain fat. Carefully pour 1 tablespoon of the hot duck fat over the spring onions to wilt them. Put to one side.

Roast the duck breast in the oven for a further 6-8 minutes. Remove and rest for 10 minutes.

Now pour the glaze into the pan and bring to a boil. Whisk in the cornflour mixture and allow the sauce to thicken.

Slice the duck and serve on rice. Drizzle over the duck. Serve with a spoonful of spring onion relish.