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Duck breasts with soy & orange


  • Heat a large heavy-bottomed non-stick pan and gently cook the duck breasts, skin side down, for about 10 mins, until the skin is crisp and golden.
  • To make the sauce, whisk the orange juice, dry sherry and soy with the green peppercorns, garlic and honey. Then pour into another large pan and boil for 5-10 mins until reduced by about half. Taste for seasoning. 
  • Add the sealed duck breasts to the sauce, skin side up, and cook for 7-8 mins, turning a couple of times.
  • When ready, remove the duck and set aside to rest for a few minutes, before slicing. 
  • Heat a little oil in a wok (or large non-stick pan) and saute the seasoned cabbage, adding a little stock if needed.
  • To serve, mound the cabbage on individual plates, top with the sliced duck and spoon plenty of the sauce over.


  • 4 duck breasts
  • 1 cup fresh orange juice
  • 4 tbsp dry sherry (or Chinese rice wine)
  • 6 tbsp soy sauce
  • 2 tbsp drained & rinsed green peppercorns
  • 2 garlic cloves, crushed
  • 2 tbsp honey vegetable oil
  • ½ savoy cabbage, shredded
  • sea salt & freshly ground pepper
  • 1 cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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