Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, duck breasts with orange and star anise. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This festive roast duck recipe is so easy to prepare and will be ready to serve in under an hour and a half. We eat this with cooked turnips and their tops, and mustard fruits. Get this keto seared duck breast with orange sauce recipe here.
Duck Breasts with Orange and Star Anise is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Duck Breasts with Orange and Star Anise is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have duck breasts with orange and star anise using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Duck Breasts with Orange and Star Anise:
- Take 1 whole duck with giblets
- Prepare 2 tsp fennel seeds
- Prepare 1 pinch dried chilli flakes
- Make ready 1 tsp ground cumin
- Make ready 1 tsp coarsely ground black pepper
- Get 1/2 tsp coarse sea salt
- Take 2 oranges
- Take splash white wine
- Get 2 star anise
Season both sides of breasts with salt and pepper. Tag Archives: Seared duck breast with blood orange and star anise. Pairing duck breast with seasonal fruit is always a winner. In the midst of citrus fruit season, this is an update to the French classic duck à l´orange: Pan frying Remove most of the duck fat from the pan (and save it for your next batch of roast potatoes).
Steps to make Duck Breasts with Orange and Star Anise:
- I was going to take photos of the process but it was so quick I was done before I knew it. There are lots of videos on YouTube on how to do this, so if you feel unsure of how to start I'd suggest watching one. First remove the legs, cutting gently through the skin and down towards the wings in both directions. Then gently cut the breasts away. Really, it's that easy.
- Keep an eye on the dog.
- Put the carcass, giblets and all the scraps, including skin and fat in a large pan and cover with water. Bring to a boil and then simmer for an hour or so to make a lovely stock. Cool in a bowl and then put it in the fridge. Don't throw any of the fat away, you need it for duck confit, or roast potatoes.
- Crush the fennel seeds slightly and mix with chilli, cumin, pepper and salt. Score the skin on the breasts with a sharp knife in a criss cross pattern, without cutting into the meat. Preheat the oven to 200C/Gas 6.
- Rub the spice mixture into the skin and leave to sit for half an hour or so, longer if you can. Heat an ovenproof frying pan or skillet on a high heat with a little oil, and sear each side of the breasts. Transfer the pan to the oven and cook for about 15-20 minutes until the skin is crisp and golden. You can do this under a hot grill too, or carry on cooking on the stove top.
- While the duck is cooking grate the zest from the oranges and squeeze them into a jug, add the star anise.
- When the duck is almost cooked, remove from the pan and pour off most of the fat, don't throw it away! Put the pan back on a medium heat and add a splash of wine to deglaze the pan, stirring in the meat juices and crispy bits.
- Add the orange juice to the pan, and bubble it for 5 minutes or so, add salt and pepper if needed, then put the duck back in for a final 5 minutes and keep the sauce bubbling away until reduced. Remove the duck and allow to rest for 10 minutes.
- Bubble up the sauce until thick and gloopy. I added a teaspoon of honey to give it a sheen, but that's optional. Slice the duck and serve with the sauce on a bed of mashed sweet potato and carrot, and some greens.
- Use the duck stock and rendered fat to make duck confit https://cookpad.com/uk/recipes/542982-duck-confit and the stock to make a pilaf.
This should cover the duck breasts - if not, add Now add the star anise and ginger. Bring to the boil, then simmer very gently and cover. The heat should be very low. This is my take on duck à l'orange. Although very different from the classic dish, it uses similar flavor combinations.
So that’s going to wrap it up for this exceptional food duck breasts with orange and star anise recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
