Sticky Duck Marinade Recipe

Name: Sticky Duck Marinade
Total time: 150 min
Yield: 4
Ingredients: 200 g Dried pitted dates; 250 ml Hot water; 100 ml Red wine; 2 tbsp Balsamic vinegar; 2 tbsp Soy sauce; 3 tbsp Honey; 2 tsp Rainbow peppercorns, crushed; 4 Duck breasts, skin on

A tantalising sticky date marinade peppered with the vibrant flavours of rainbow peppercorns, perfect for elevating your duck dishes.

medium

02:30

METHOD

Step 1.
Begin by blending the dates and hot water in a food processor until you achieve a smooth paste.
Step 2.
Transfer the date paste to a saucepan, add red wine, balsamic vinegar, soy sauce, honey, and crushed rainbow peppercorns. Stir well to combine.
Step 3.
Heat the mixture over medium heat, bringing it to a simmer. Reduce the heat and allow it to thicken for about 30 minutes, stirring occasionally.
Step 4.
Once thickened, remove from the heat and let it cool to room temperature.
Step 5.
Place the duck breasts in a shallow dish or a sealable plastic bag. Pour the cooled marinade over the duck, ensuring all pieces are well-coated.
Step 6.
Seal the dish with plastic wrap or seal the bag, and refrigerate. Marinate for at least 2 hours, or for best results, overnight.
Step 7.
Preheat your oven to 200°C (392°F). Remove the duck from the marinade, reserving the leftover marinade.
Step 8.
Sear duck skin-side down in a hot pan for 2-3 minutes until golden, then flip and cook for another minute.
Step 9.
Transfer the duck to a roasting tray and bake in the preheated oven for about 10 minutes for medium-rare, or until cooked to your liking.
Step 10.
While the duck is roasting, pour the reserved marinade into a small saucepan and bring to a boil. Reduce to a simmer and allow it to thicken into a sauce.
Step 11.
Serve the roasted duck sliced, with the thickened sticky date sauce drizzled on top.