Sticky duck with ginger and naartjie sauce

Recipe from: 7/3/2002 12:00:00 AM
sticky duck with ginger

Ingredients 12
Servings 1
Minutes 5 mins


Serving Change
  • 4 duck breast fillets, with skin
  • 30 ml brown sugar
  • 15 ml oil
  • 4 cloves garlic, sliced
  • 1 x 5 cm ginger stem, sliced into matchsticks
  • peel from 1 naartjie, cut into small pieces
  • 500 ml broccoli
  • 190 ml naartjie juice
  • 250 ml fresh coriander
  • 125 ml cream
  • salt and pepper to taste


5 mins
Prick the skin of the duck with a fork. Pat sugar over the skin and place in an ovenproof dish.
Pop under a hot grill for 3 minutes to release the fat and crisp the skin.
Slice each fillet into 3 pieces.
Heat oil in a wok and add garlic, ginger and naartjie peel.
Stir-fry for a minute or so.
Add duck and broccoli and cook for another minute.
Finish off with naartjie juice, coriander and cream and season to taste.

Read more on: poultry  |  grill  |  sauté


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