Pan Fried Duck breasts with Chilli and Lime

Pan Fried Duck breasts with Chilli and Lime

Duck is a very tasty bird and very versatile in that many ingredients compliment it perfectly. The chilli and lime in this recipe gives the sauce a bit of heat and of course, you can add more if you like your food with a kick!
ServesPrep / Cooking TimeDifficulty
4 15 minutes plus marinading 1

The time is mostly in the marinading but once done, they can be cooked in 15 minutes start to finish.


Duck is a very fatty bird so ensure you pour off the fats during cooking.



4 boneless duck breasts
1tsp vegetable oil
125ml chicken stock
2tbsp plum jam
Salt and pepper

For the marinade

2 cloves garlic crushed
4tsp honey
3tbsp lime juice
Zest of 1/2 orange
1tbsp soy sauce
1tsp chilli sauce

To serve

Mixed salad leaves
Freshly cooked rice


  • To make the marinade mix the garlic, sugar, lime juice, orange zest and the soy sauce and chilli sauces together.
  • Using a small sharp knife cut deep slashes in the skin of the duck breasts to make a diamond pattern.
  • Place the duck breasts flat in a large airtight container and spoon the marinade over the duck breasts turning well to coat them evenly in the mixture.
  • Cover the container with it, lid nd leave to marinate in the fridge for at least 3 hours or overnight if possible. now and again give the box a little shake.
  • When you are ready to cook, drain the duck, reserving the marinade.
  • Heat a large heavy based pan until very hot and brush the duck with a little oil.
  • Place the duck breasts skin side down into the pan and cook for 5 minutes until the skin is browned and crisp.
  • Pour off the excess fat.
  • Turn the duck breasts and cook on the other side for 3 minutes to brown, then add the reserved marinade, the stock and jam and simmer for 2 minutes.
  • Adjust the seasoning to taste and spoon the juices over the meat.
  • Transfer the pan to a preheated oven at 200C and roast for 15 minutes or until the duck is cooked through.
  • Serve with the mixed salad leaves and rice
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