Honey and sesame duck with ginger and onion mash

Jo Pratt uses Oriental flavourings to add a creative touch to her fusion take on roast duck and mashed potato
By Jo Pratt
Honey and sesame duck with ginger and onion mash
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the honey and sesame duck

  • 2 duck breast
  • 1 pinches black pepper
  • 1 tbsp olive oil
  • 2 tbsp clear honey
  • 2 tsp sesame seeds

For the ginger and onion mash

  • 700 g floury potatoes, such as King Edwards or Maris Piperpeeled and quartered
  • 15 g butter
  • 150 ml single cream or milk
  • 10 g ginger, finely grated
  • 0.5 bunches spring onions, thinly sliced
  • 1 pinches salt


1. Preheat the oven to 220/gas 6. Cook the potatoes in boiling salted water for about 20 minutes or until they are tender. 2. Just before the potatoes are cooked, place the cream, ginger and spring onions in a small saucepan and bring to the boil. Simmer for a couple of minutes. 3. Drain the potatoes and mash well until with the butter until smooth. Mix in the flavoured cream and season with salt. 4. While the potatoes are cooking, lightly score the duck skin about 6 times on the skin of each breast, making sure you don't cut into the flesh. Season with salt and freshly ground pepper. 5. Heat a roasting tray with the olive oil on the hob, place the duck skin side down and fry over a medium heat for 8 minutes. This will allow the fat to be released and the skin to become golden. Pour out any excess fat while cooking.6. Turn the duck over and spoon the honey over the top of each breast. Transfer the duck breasts to the oven and roast for 7-8 minutes, basting with the honey a couple of times. 7. Leave the duck to rest for a few minutes and serve onto 4 plates with the honey poured over. Sprinkle with the sesame seeds and serve with the ginger and onion mash. This dish works well accompanied by lightly cooked bok choy, dressed with a little sesame oil and hoisin or oyster sauce.

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