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Roasted duck breast with honey-ginger sauce and bread mushroom slices

Roasted duck breast with honey-ginger sauce and bread mushroom slices

Ingredience for 4 persons
  • 4 pieces of duck breast
  • 1 ts honey
  • 1 tsp fresh cutted ginger
  • ½ ts coriander
  • 1 ts cornstach
  • 2 ts soja sauce
  • 500 ml chicken fond or beef fond
  • salt and pepper
Prepartion of the duck breast:


Salt and pepper the meat and roast the skin side without oil/butter until it is gold brown.

Place it on (skin on top) and cook it at the oven with 140°C for 15 minutes. Drain the dripping and pour in the roast residue with chicken fond. Bring it to boilt, add honey and spices and let it boilt for 10 minutes. Pass the sauce through a siev, stir the cornstarch in 100 ml water, add it to the sauce and let it simmer for 2 minutes. Season with soja sauce. Take the duck breast out of the oven and let it rest for 5 minutes in a warm place. Turn on the oven to 220°C and roast the duck breast for a short amount of time so it is cruspy.


Preparation for bread mushroom slices:
  • 300 g dumpling bread
  • 50 g bacon cutted in dices
  • 50 g fine cutted onion
  • 150 g cutted mushrooms
  • 4 eggs
  • 1 ts chopped parsley
  • 200 ml milk
  • 200 ml cream
  • salt, pepper, nutmeg
  • some flour and butter



Sauté bacon, onion and mushrooms. Heat up milk and cream and pout it over the dumpling bread. Add eggs, parsley and the mushrooms and season it with salt pepper and nutmeg.


Put the baking tray in the 90°C hot oven and add water into it. Grease a baking tin with butter and dust it with flour. Put the sauce into the baking tin, seal it with tin foil and cook it at the doubleboiler for 50 minutes. Afterwards let it cool down, cut it in slices and roast it for 2 minutes in butter.


As a topping we recommend lingonberries, shortly roasted in butter refined with orange juice and honey.


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Additional recommondations


Styrian cooking