Asian-style-duck-breasts

Asian-style spiced duck breasts

Zesty and wonderfully aromatic, perfect for lunch or dinner

By , 22 September 2017

(7 votes)

Asian-style spiced duck breasts
  • 40 Mins

  • Serves: 2

TOP TIP: Starting to fry the duck in a cold pan stops the skin shrinking and becoming chewy.

Nutritional Info
Each 638g serving contains
  • Energy

    2749KJ

    657KCAL

    33%
  • Fat

    14.0g

    low

    20%
  • Saturates

    4.5g

    low

    23%
  • Sugars

    22.3g

    low

    25%
  • Salt

    1.21g

    low

    20%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
Ingredients
  • 2 Extra Special British Duck Breast Portions, skin scored 
  • 1 shallot, finely chopped
  • 1 clove garlic, finely sliced
  • 1cm piece ginger, finely sliced
  • ½ Grower’s Selection Red Chilli, finely sliced (optional)
  • 2tsp Chinese 5 spice
  • 250ml orange juice
  • Juice 1 lime
  • 1tsp fish sauce
  • 1tbsp fine-cut marmalade
  • 1 heaped tsp cornflour
  • 1 medium orange, segmented
  • 150g wild and basmati rice, cooked, to serve
  • 160g mixed green veg, steamed, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the duck skin-side down in a cold nonstick frying pan. Cook over a medium heat for 5 mins until the skin is golden and starting to crisp. Drain off the fat and reserve. Turn the breasts over and cook for 1 min.

  • Transfer to a roasting tin, skin-side up, and cook in the oven for 10 mins, Leave to rest for 10 mins.

  • Meanwhile, heat 1tbsp of the duck fat in a small pan over a medium heat. Add the shallot and cook for 1-2 mins until soft. Add the garlic, ginger and chilli (if using) and cook for 1 min.

  • Stir in the Chinese 5 spice followed by the orange and lime juices, fish sauce and marmalade, and bring to the boil.

  • Mix the cornflour with a little cold water to make a paste. Add to the sauce, bring back to the boil and simmer for 2-3 mins until thickened.

  • Remove from the heat and add the orange segments. Serve the duck with the orange sauce, rice and veg.