If you would prefer a thicker sauce, dissolve 1 teaspoon of arrowroot in 3 tablespoons of cold water, then pour it into the sauce and simmer for 2 minutes before you return the duck to the pan.
ingredients
serves: 4
4 boneless duck breasts, about 8 ounce each
3 tablespoons (3/4 ounce) fresh root ginger
1 piece preserved stem ginger
2 medium leeks
3 tablespoons raspberry vinegar
2 tablespoons stem ginger syrup
1 cup green ginger wine
1 cup chicken stock
1 tablespoon butter
Salt and black pepper
method
1. Preheat the oven to a low setting to keep the duck warm later. Dry fry the duck breasts, skin sides down, over a moderate heat for about 8 minutes, turn and cook for a further 6 minutes.
2. While the duck is cooking, peel the fresh ginger and cut it into thin strips. Chop the stem ginger and set both aside.
3. Trim the leeks, cut them in half lengthways, rinse them well, then cut them into matchstick-sized strips and set them aside.
4. Transfer the cooked duck to the oven to keep warm. Drain off all but about a tablespoon of the duck fat. Add the vinegar and bring it to the boil, scraping up the brown residue, then add the fresh and stem ginger, ginger syrup, ginger wine and stock. Bring back to the boil, reduce the heat and simmer for 8 - 10 minutes, until the liquid has reduced by half.
5. Meanwhile, melt the butter in a small skillet, add the leeks, season with salt and pepper and stir-fry gently for 3 - 4 minutes until just tender.
6. Return the duck breasts to the ginger sauce, reheat for 2 minutes, then add salt and pepper to taste.
7. Arrange the leeks on a serving dish, lay the duck breasts on top and spoon over the ginger sauce. Serving suggestion
more information
Sweet Potato Rosti or potato pancakes complement the spicy flavour of the duck breasts.
