CHILLI ORANGE DUCK

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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

Provided by KitchenManiac

Categories     Oranges

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
  • Cut the rind into short, thin strips.
  • Squeeze the juice from the oranges, you need 250ml.
  • 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.
  • Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
  • Prick the duck skin well, and heat the oil in a non-stick frying pan.
  • Add the duck breasts and sear, skin side down for 8 minutes or till brown.
  • Then turn and cook for another 8 minutes.
  • Remove the duck and allow it to rest for 5 minutes before serving.
  • Cut the spring onions into finger lengths, then into strips.
  • Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
  • Spoon the sauce over the top.
  • Serve with rice or noodles.

Nutrition Facts : Calories 671.4, Fat 30, SaturatedFat 7.4, Cholesterol 326.7, Sodium 577.9, Carbohydrate 37.1, Fiber 2.4, Sugar 32.8, Protein 60.5

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