Zesty and wonderfully aromatic, perfect for lunch or dinner
(8 votes)
Cook: 40 Mins
Serves: 2
Price: £3.25 per serving
Nutritional Information
Each 638g serving contains
Energy
2750kj
657kcal
2750kj
657kcal
33%
Fat
14.0g
14.0g
Med
20%
20%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
22.3g
22.3g
High
25%
25%
Salt
1.21g
1.21g
Med
20%
20%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
431kj/103kcal
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
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
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.
3
Transfer to a roasting tin, skin-side up, and cook in the oven for 10 mins, Leave to rest for 10 mins.
4
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.
5
Stir in the Chinese 5 spice followed by the orange and lime juices, fish sauce and marmalade, and bring to the boil.
6
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.
7
Remove from the heat and add the orange segments. Serve the duck with the orange sauce, rice and veg.