Barbary duck breast with Asian greens and a soya and chilli glaze Recipe

Moist duck breast with sweetheart cabbage and a sweet soya and chilli glaze.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Duck breast(s) : 6 whole
  • For the vegetables
  • Soy sauce : 50 ml
  • Honey : 20 g
  • Red chilli(s) : 2 whole
  • Lime(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Sweetheart cabbage : 3 whole
  • Groundnut oil : 30 ml
  • Thai basil : 0.5 bunch



    Preheat the oven to 180'C.

    Trim the duck breast to remove any excess fat and sinew. Score the skin. Place into a cold dry pan skin side down and cook till crispy draining away the fat as it renders. Turn the breast remove from the pan and roast in a 180'c oven for 6 minutes. Allow to rest before carving.


    Finely dice the chilli and puree the garlic with a pinch of salt. Zest and juice the lime. Cut the cabbage into quarters, remove the tough core and thinly slice. Colour the cabbage in a a hot pan with some of the duck fat, add the garlic and chili and cook for a further minute. Add the honey and the soy and start to reduce to a glace, constantly basting the cabbage. Finish with the lime juice and half of the zest.

  • 3. TO PLATE

    Carve the duck into 3 pieces and serve on top of the cabbage. Drizzle the glaze on top and garnish with the Thai basil and a sprinkling lime zest.

Chef's tip

«Use pak-choi or Chinese cabbage if sweetheart cabbage is not available.»

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