Marinated Duck Breast In Sweet Chilli Sauce

  • 25 ml Lemon juice
  • 90 ml Thai sweet chilli sauce
  • 35 ml Teriyaki
  • 2 tsp Honey
  • 1 tsp Multi-flavoured spice,optional
  • 4-6 Garlic cloves, minced
  1. Combine all the marinade ingredients in a ceramic or glass dish bowl. Pat duck breast dry. Score the duck skin in a crosshatch pattern with a sharp knife (take care not to cut into the flesh).
  2. Place duck breast into the marinade mixture and turn to coat. Cover tightly and refrigerate for at least 4 hours or overnight. Turn meat at least once during this time.

  3. Bring duck breast to room temperature. Heat a grill or frying pan over a low heat and add the duck breast, skin-side down. Cook 8 minutes until the duck breast is medium-well or until desired doneness. You can sear the duck breast for 3-4 minutes in the pan and then transfer to a 200C/400F oven to finish cooking for 5 minutes. Slice the duck breast and arrange on a platter over a bed of mixed salad. Sprinkle chopped roasted cashew nuts on top.


Anonymous 22/10/08 04:56

hmm....yum yum! :)

Unknown 16/11/13 18:54

what is multi flavoured spice?

Angie's Recipes 16/11/13 18:59

@John KeebleIt's a spice mix that my mom sent it to me years ago. Sorry that I don't have the package any can't tell you what exactly the ingredients of the spice mix. I am very sure you can leave it out.


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