This traditional oriental recipe is easy to whip up at home, and perfect as a romantic meal for two!
Ingredients
- 2 duck breast fillets
- 45ml (3tbsp) sugar
- 45ml (3tbsp) white wine vinegar
- 15ml (1tbsp) soy sauce
- 15ml (1tbsp) tomato ketchup
- 5ml (1tsp) cornflour
- 45ml (3tbsp) water
WEIGHT CONVERTER
Method
- Season 2 duck breast fillets with salt and freshly ground black pepper.
- Heat a heavy-based frying pan until medium-hot, then lay the duck breasts, fat side down, in the hot pan.
- Fry for 3-4 mins until the skin's crisp and golden, then turn over and fry for a further 6-8 mins until the duck's cooked to your liking.
- Remove and cover and keep warm. Mix 45ml (3tbsp) each sugar and white wine vinegar, 15ml (1tbsp) each soy sauce and tomato ketchup, 5ml (1tsp) cornflour and 45ml (3tbsp) water.
- Drain off nearly all the fat from the frying pan and add the sauce to the pan. Simmer for 3-4 mins until thickened.
- Slice the duck breasts and serve on steamed green beans and baby sweetcorn. Pour over the sweet and sour sauce.
Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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