Spicy Orange Duck

Spicy Orange DuckThe traditional flavor combination of rich duck and tangy orange
is given a modern twist in this recipe

• makes 6 servings
• prep 15–20 mins
• cook 25–30 mins

For the sauce

• 4 large oranges
• 1⁄2 cup sugar
• 1⁄4 cup hearty red wine
• 1⁄2 inch (1cm) piece of fresh ginger, peeled and shredded1 tbsp sweet chili dipping sauce
• 1 tbsp Thai fish sauce
• 1 tbsp rice vinegar
• 2 whole star anise
• 3in (7.5cm) cinnamon stick
• 1 small fresh hot red chile, seeded and finely sliced into thin rounds
• 6 boneless duck breast halves, about 7oz (200g) each
• salt and freshly ground black pepper
• 2 tbsp honey
• 2 scallions, white and green parts, cut into 2in (5cm) strips

1
Preheat the oven to 425°F
(220°C). To make the sauce,
peel the zest from 1 orange using a
vegetable peeler. Cut the zest into
short thin strips. Juice the oranges to
make 11⁄2 cups of juice. Combine the
orange zest and juice with the rest of
the sauce ingredients in a medium
saucepan and bring to a boil, stirring.
Simmer, stirring occasionally, for
12 minutes, or until lightly syrupy.

2
Trim the duck breasts of
excess fat and lightly score the
skin with a sharp knife. Season with
salt and pepper and brush the skin
with honey. Heat a large nonstick
frying pan over medium-high heat.
Add the duck breasts, skin side
down, and cook until the skin is
golden brown, about 4 minutes.
Turn and cook until the flesh side is
lightly browned, about 2 minutes
more. Transfer the frying pan with
the breast to the oven and bake for
6 minutes until the meat is still pink
in the center when pierced with a
sharp knife. Transfer to a carving
board and let stand for 5 minutes.

3
Slice the duck and arrange
the slices on dinner plates.
Spoon the sauce over the duck then
scatter the scallion strips on top.
Serve at once.

● Good with mashed sweet
potatoes and crisp-tender green
beans tossed with sesame seeds.