Quick honey-citrus duck with French beans and toasted almonds

“My husband and I were lucky enough to eat duck in Paris when we were there on honeymoon,” says Sarah Graham in her new cookbook, Home. Food from my Kitchen. “In fact, there was a particular restaurant with a particularly delicious citrusy duck dish that we went back to three times in two days. This is a little nod to that...”

Serves: 4

Preparation time: 5-10 minutes

Cooking time: 25 minutes


2 duck breasts
Salt and freshly ground black pepper
Zest and juice of 1 orange
Zest of 1 lemon
2 Tbsp honey
1-2 tsp grated fresh ginger
½ tsp ground cinnamon
½ tsp ground nutmeg
250g topped and tailed green beans
2 tsp olive oil
Squeeze of lemon juice
Small handful of roughly chopped roasted almonds


Preheat the oven to 200 °C.

Season the duck breasts with salt and pepper. Add the duck breasts to a heavy-based pan (preferably ovenproof) over medium-high heat and brown skin-side down for 5–6 minutes, or until golden. Cook on the other side for about 2 minutes.

Stir all the syrup ingredients together in a bowl. Leave the duck breasts in the pan or transfer to an ovenproof baking dish, add the citrus syrup and roast for a further 5 to 8 minutes in the oven, or until the juices run clear. Remove and allow to rest for 5 minutes.

While the duck rests, simmer the sauce over a medium-low heat to reduce and thicken a little more so that it’s nice and sticky.

Cook the beans in salted boiling water for 1 to 2 minutes, drain, drizzle with the olive oil and lemon juice and scatter over the chopped almonds.

Slice the duck thinly and serve with the green beans and a drizzle of the citrus syrup.

Note: This recipe also works with duck legs, although the roasting time may vary by 5–10 minutes. You could also serve this with crispy roasted potatoes or cauliflower mash.

Extracted from Home. Food from my Kitchen by Sarah Graham (Struik Lifestyle). Photographs: © Penguin Random House South Africa Pty Ltd / Warren Heath.

Home by Sarah Graham

For more information on this book, visit the publisher’s site here.



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