← Back to Search Results
baking, pan-frying Asian
Spicy Orange Duck

Photo by:
Comments: 0
 

Recipe

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.

Yield: 6 servings
Prep time: 15–20 Mins
Cooking time: 25–30 Mins

Ingredients

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

Directions

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.

 

Nutritional Information

Nutrients per serving (% daily value)

368kcal (18%)
52mg (5%)
62mg (103%)
42mcg RAE (1%)
466mg
39mg
19g
31g
2g
36g
83mg (28%)
600mg (25%)
5g (26%)
16g (25%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
martin-yans-china Martin Yan's China
by Martin Yan
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lidias-italy Lidia's Italy
by Lidia Bastianich
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
cook-with-jamie Cook with Jamie
by Jamie Oliver
west-coast-cooking West Coast Cooking
by Greg Atkinson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
living-raw-food Living Raw Food
by Sarma Melngailis
flavor Flavor
by Rocco DiSpirito
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?