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Chilli honey duck with sweet potatoes
Info
This well rounded dish is rich, spicy and sweet, perfect for autumn or winter evenings
Ingredients
Method
Ingredients
- 2tbsp clear honey
- 4tbsp soy sauce
- 2tsp Bart chilli paste
- 2tsp Bart garlic paste
- 2tsp Bart ginger paste
- 2tsp dark muscovado sugar
- 1tbsp olive oil
- 2 duck breast (small)
FOR THE SWEET POTATOES
- 900g sweet potatoes (peeled and cut into cubes)
- 50g butter
- 3tbsp olive oil
- 1/2 tsp Bart nutmeg (grated)
- 1tsp Bart garlic paste
- 1tsp Bart ginger paste
- 2tsp honey
- pinch Bart mild chilli powder
Method
- Mix together the honey, soy, chilli paste, garlic paste, ginger paste, sugar and oil in a bowl. Add the duck breasts, season and turn to coat. Cover and chill for at least two hours.
- Heat the oven to 200C/Gas 6. Remove the duck breasts, reserving the marinade. Put the duck, skin side down into a cold frying pan and bring up to a medium high heat until golden brown. Turn and lightly brown the other side. Transfer to a roasting tin and roast for 20 minutes
- Meanwhile, prepare the potatoes. Fry the cubes in the butter and oil, over a medium heat, stirring frequently for about 10 minutes until just soft. Add the remaining ingredients and season. Cook, stirring for 2-3 more minutes.
- Once the duck is cooked, transfer it to a board to rest for a few minutes. Remove the fat from the tin, add the marinade and bubble briefly to thicken. Cut the duck into slices and drizzle over the sauce.
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