If you haven’t tried duck before, this is the recipe for you. Sautéed duck breast with sticky honey-soy glaze and chili is a showstopper meal.
Pull out all the stops and pair this dish with a bottle of Rietvallei Dark Cin. This uniquely dark and decadent Cinsaut truly personifies its name. Dark Cin is as enchanting as it is captivating with a touch of mystery … Dark plum red in colour, the nose reveals dark, earthy blackberry fruit with touches of spice and smokiness. The palate is intense, with juicy berry fruit and hints of chocolate and spicy freshness. Beautifully rounded with gentle, inviting fruit tannins and a delicious, juicy, all-encompassing finish.
4 duck breasts
5 tsp crushed garlic
2 tsp crushed or freshly diced ginger
1 red chilli sliced and de-seeded
½ cup chicken stock
¼ cup soy sauce
1 Tbsp Oyster Sauce (optional)
3 ½ Tbsp honey
½ tsp smoked or normal paprika
1-2 tsp freshly squeezed lime juice
1 cup of rice for serving
1. Score the duck skin with a sharp knife. Try not to cut through the meat.
2. Heat a large cast-iron skillet or pan over medium heat. Once heated, add the breasts, skin-side down, and cook for 6 to 7 min or until the skin is golden brown and the fat has rendered.
3. Season the duck with salt and pepper then flip the duck around. Allow to cook for 2-3min or longer depending on your preference.
4. Remove from skillet or pan and allow to rest.
5. Leaving the skillet/pan on medium heat. Add garlic, ginger and chillies to the pan and cook for 1 or 2 min until fragrant.
6. Add the stock, soy sauce, oyster sauce, honey, paprika and lime juice. Allow simmering until the sauce has reduced by half.
7. Slice the duck into thin slices and serve over cooked rice. Drizzle over the sauce and serve. You can add finely sliced spring onion, chillies and cucumber for decoration and add more texture. Sprinkle over sesame seeds for extra texture.