Mary Berry's duck breasts with a piquant lime and ginger sauce recipe

• 6 duck breasts, skinned
• 1 pinch salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 tsp freshly grated root ginger
• 300 ml (10.6fl oz) full-fat creme fraiche
• 1 lime, juice only
• 1 small knob of butter, at room temperature
• 3 tbsp lime marmalade
• 1 cup chives, to garnish

1. Season the duck breasts with salt and freshly ground black pepper, then heat the oil in a frying pan and brown each one on its skinned side for a minute or so or until golden.
2. Set aside.
3. Add the ginger to the pan and heat over a low heat for 1 minute.
4. Whisk in the creme fraiche and lime juice until smooth and combined.
5. Set aside until needed.
6. Mix the butter and marmalade together in a bowl, then spread over the browned side of the cold duck breasts.
7. Arrange in a roasting tin browned side up.
8. When ready to serve, preheat the oven to 220C (200C fan/425F/Gas 7).
9. Roast the duck for 1215 minutes or until cooked but still pink.
10. Set aside to rest.
11. Meanwhile, place the roasting tin on the hob, add the lime and ginger sauce, and heat until hot, scraping up any sticky bits from the bottom of the tin.
12. Carve each duck breast diagonally into three and serve on the hot sauce with a garnish of chives.

duck breasts, salt, olive oil, ginger, fullfat creme fraiche, lime, knob of butter, lime marmalade, chives

Taken from www.lovefood.com/guide/recipes/26879/mary-berrys-duck-breasts-with-a-piquant-lime-and-ginger-sauce-recipe (may not work)