Grilled duck breasts with apple and ginger dipping sauce

Frank Bordoni rustles up a real treat with this deliciously moreish roast duck and fabulous fruity dipping sauce
By Frank Bordoni
Grilled duck breasts with apple and ginger dipping sauce
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the duck

  • 2 duck breast
  • 1 small leek, shredded and deep-fried, to garnish

For the marinade

  • 150 ml tamari
  • 100 ml mirin
  • 110 g brown sugar

For the dipping sauce

  • 500 ml mirin, (Japanese rice vinegar)
  • 200 ml tamari
  • 50 ml mirin
  • 1 Granny Smith apples
  • 1 tsp finely grated ginger
  • 50 ml apple juice, unsweetened and organic
  • 0.5 onions, grated
  • 1 clove garlic, grated


1. Place a frying pan over a high heat and cook the duck breasts, skin side down for about five to eight minutes until golden. 2. Set the oven to 180C/gas4. 3. Meanwhile, mix all the ingredients for the marinade together. Turn the duck breasts over and whilst still in the pan, brush the skin with the marinade. 4. Transfer the duck to the oven and roast for 15 minutes, basting once more with the marinade about half way through. When cooked remove from the oven and allow to rest for five minutes. 5. Combine all the ingredients for the dipping sauce together in a large bowl and mix well. 6. Slice the duck and place in the centre of a plate. 7. Garnish with crispy deep fried leeks and serve with a little dish of the dipping sauce

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