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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix Ingredients:
2 -3 oranges |
100 g sugar |
1 tablespoon freshly grated ginger |
2 small red chilies, finely sliced |
2 star anise |
2 cinnamon sticks |
1 tablespoon sweet chili sauce |
1 tablespoon thai fish sauce |
1 tablespoon rice wine vinegar (or any vinegar) |
2 tablespoons red wine or 2 tablespoons port wine |
4 duck breasts, around 200 g each |
1 tablespoon canola oil |
2 spring onions, trimmed |
Directions:
1. Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
2. Cut the rind into short, thin strips.
3. Squeeze the juice from the oranges, you need 250ml.
4. Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
5. Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
6. Prick the duck skin well, and heat the oil in a non-stick frying pan.
7. Add the duck breasts and sear, skin side down for 8 minutes or till brown.
8. Then turn and cook for another 8 minutes.
9. Remove the duck and allow it to rest for 5 minutes before serving.
10. Cut the spring onions into finger lengths, then into strips.
11. Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
12. Spoon the sauce over the top.
13. Serve with rice or noodles.
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