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Spicy Orange Duck

Updated April 27, 2016

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.

Serves6 servings

Preparation Time20 min

Cooking Time25 min

Cooking MethodBaking, Pan-frying

CostSplurge

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCooking for a date, Formal Dinner Party

Recipe CourseMain Course

MealDinner

MoodAdventurous, Romantic

Taste and TextureHot & Spicy, Meaty, Savory, Sweet, Tart, Winey

Ingredients

  • 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

Instructions

  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.

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