- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 25 Times
The traditional flavor combination of rich duck and tangy orange is given a modern twist in this recipe. Good with mashed sweet potatoes and crisp-tender green beans tossed with sesame seeds.
For the sauce:
- 4 large oranges
- ½ cup sugar
- ¼ cup hearty red wine
- ½ inch (1cm) piece of fresh ginger, peeled and shredded
- 1 tbsp sweet chili dipping sauce
- 1 tbsp Thai fish sauce
- 1 tbsp rice vinegar
- 2 whole star anise
- 3in (7.5cm) cinnamon stick
- 1 small fresh hot red chile, seeded and finely sliced into thin rounds
- 6 boneless duck breast halves, about 7 oz (200g) each
- Salt and freshly ground black pepper
- 2 tbsp honey
- 2 scallions, white and green parts, cut into 2in (5cm) strips
1. Preheat the oven to 425°F (220°C). To make the sauce, peel the zest from 1 orange using a vegetable peeler. Cut the zest into short thin strips. Juice the oranges to make 1½ cups of juice. Combine the orange zest and juice with the rest of the sauce ingredients in a medium saucepan and bring to a boil, stirring. Simmer, stirring occasionally, for 12 minutes, or until lightly syrupy.
2. Trim the duck breasts of excess fat and lightly score the skin with a sharp knife. Season with salt and pepper and brush the skin with honey. Heat a large nonstick frying pan over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden brown, about 4 minutes. Turn and cook until the flesh side is lightly browned, about 2 minutes more. Transfer the frying pan with the breast to the oven and bake for 6 minutes until the meat is still pink in the center when pierced with a sharp knife. Transfer to a carving board and let stand for 5 minutes.
3. Slice the duck and arrange the slices on dinner plates. Spoon the sauce over the duck then scatter the scallion strips on top. Serve at once.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
Nutritional information is based on 1/8 teaspoon added salt per serving.