Get Quacking with Duck

Last night I finally got round to cooking the recipe that I found in a Reader's Digest Magazine in April this year. It took me a while to find the ingredients and actually get my act together to cook it but it was well worth the wait ... and I can't wait to do it again.

Duck Breasts in Ginger Sauce  (serves 4)

Ingredients:
4 boneless duck breasts                                         20g fresh root ginger
1 piece preserved stem ginger                               2 medium leeks
3 Tbs raspberry vinegar                                         2 Tbs stem ginger syrup
225 ml green ginger wine                                      225 ml chicken stock
15g butter                                                           salt and black pepper

Method:

• Preheat the oven to a low setting to keep the duck warm later.  Dry fry the duck breasts, skin side down, over a moderate heat for about 8 minutes, turn and cook for a further 6 mins.
• While the duck is cooking, peel the fresh ginger and cut it into thin strips.  Chop the stem ginger and set both aside.
• Trim the leeks, cut them in half length-ways, rinse them well, then cut into matchstick sized strips and set aside.
• Transfer the cooked duck to the oven to keep warm.  Drain off all but a tablespoon of the duck fat.  Add the vinegar and bring it to the boil, scraping up the brown residue, then add the fresh and stem ginger, ginger syrup, ginger wine and stock.  Bring back to the boil, reduce the heat and simmer for 8-10 mins until the liquid has reduced by half.
• Meanwhile, melt the butter in a small frying pan, add the leeks, season with salt and pepper and stir -fry gently for 3-4 mins until just tender.
• Return the duck to the ginger sauce, reheat for 2 mins, then add salt and pepper to taste.
• Arrange the leeks on a serving dish, lay the duck breasts on top and spoon over the ginger sauce.

Then pour a glass of wine ... and enjoy!

As I was only cooking for two I halved all the ingredients and it worked perfectly, however I still used 2 leeks as we like our veggies.  It was absolutely delicious and typing this entry has made me very hungry.  The ingredient I had the greatest trouble locating was the raspberry vinegar and to save you all the trouble of searching I can reassure you that Waitrose sell it.

I'd love to hear if anyone tries this and what you think of it, thank you for any comments!