Ingredients
6 duck breast fillets, skin on
Finely grated rind of 1 lemon
2 tablespoons lemon juice
2 tablespoons olive oil
Black pepper
Salt
LEMON GLAZE
2 tablespoons sugar
? cup water
¼ cup white wine vinegar
1½ cups chicken stock
2 tablespoons lemon juice
1. Score the skin of duck breasts diagonally in both directions.
2. Combine lemon rind, juice, oil and black pepper and pour over duck. Marinate, covered in the refrigerator for at least 2 hours.
3. Pre-heat oven on Fan Grill at 200°C and activate Moisture Reduction if available.
4. Place duck on anti-splash insert placed in the universal tray. Sprinkle skin of duck with salt.
5. Cook on shelf position 3 for 20 minutes or until slightly pink in the centre.
6. Slice duck breast, drizzle with lemon glaze.
7. Serve remaining glaze separately.
LEMON GLAZE
1. In a small saucepan heat sugar and water, stirring until sugar has dissolved. Bring to boil, simmer without stirring until a light caramel colour.
2. Remove from heat, add vinegar. Return to heat and stir over medium heat until caramel dissolves. Add stock and lemon juice, simmer for 5 minutes or until reduced to a glaze.
Serves 6