Chilli honey duck with sweet potatoes

This well rounded dish is rich, spicy and sweet, perfect for autumn or winter evenings.

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 grated nutmeg
1tsp Bart garlic paste
1tsp Bart ginger paste
2tsp honey
pinch Bart mild chilli powder
SeasonSpring, Summer, Autumn, Winter
IngredientsDuck
OccasionsFood with Friends, Mid week meal
CoursesMain
ServesServes 4
Cook Time35 Minutes
Chilli Honey Duck with Sweet Potato

METHOD

  1. 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.
  2. 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
  3. 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.
  4. 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.

Chilli honey duck with sweet potatoes

This well rounded dish is rich, spicy and sweet, perfect for autumn or winter evenings.

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 grated nutmeg
1tsp Bart garlic paste
1tsp Bart ginger paste
2tsp honey
pinch Bart mild chilli powder
  1. 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.
  2. 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
  3. 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.
  4. 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.

Products Used

BART3088 PASTE CHILLI
BART3088 PASTE GARLIC
BART3088 PASTE GINGER LAYERS
BART3088 JAR SMALL SPICE CHILLI MILD
BART3088 JAR SMALL SPICE NUTMEG GROUND

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