Wednesday, 19 August 2015

Duck Breast with Orange Sauce

Duck and orange are classic combinations. This version is much quicker to make as it uses duck breast. These can be roasting in the oven whilst the sauce is prepared.

The orange cuts through the richness of the duck meat, adding ginger and star anise in the sauce and seasoning the duck with Chinese Salt 'n pepper will give a more Chinese or Asian variation. For a more o the traditional French Duck with Orange Sauce omit the ginger and star anise and season the duck with salt and pepper.

Accordingly, I like to serve it with rice rather than potatoes and steamed vegetables.

This is the salt and pepper mix that I used.

The Chinese Salt 'n Pepper Mix was an impulse buy at the fruit and vegetable store - the shopping list had star anise powder which, unfortunately, was out of stock. The man thought that this might be a good substitute did not want to come home empty handed - very wise and he was correct. The spice mix was a good substitute.  It can also be sprinkled over chicken pieces large chunks of vegetables such as pumpkin asparagus and large field mushrooms prior to baking.

Duck Breast with Orange Sauce
1 duck breast per person
Salt/Pepper / Chinese Salt ‘n Pepper Mix

Orange Sauce
1 cup orange or ½ cup orange juice concentrate
½ cup chicken /duck stock
Zest of 1 orange
2 cloves garlic
1 knob of green ginger
2 star anise

1-2  teaspoons arrowroot dissolved in a little water

Dry each duck breast with paper towel and pierce each breast a few times with a skewer.

Season the breasts with Chinese Salt ‘n Pepper mix or with salt and freshly ground black pepper.

Place breasts on an oven proof dish/shallow tray. Place in a hot oven/200 deg C and cook for 20 to 30 minutes depending on size.

Remove from oven, place in a warm place to rest for 10 minutes. Add juices from the cooking dish to the sauce if desired.

Slice and serve with orange sauce.

Orange Sauce
Slice ginger and garlic into small slivers,

Combine orange juice/concentrate, orange zest, stock ginger, garlic and star anise in a saucepan

Bring to boil and simmer until sauce reduces down. Add juices from roasted duck if desired.

Strain the sauce to remove the spices.

If desired the sauce can be thickened with a little arrowroot paste.  Add the paste to the strained sauce and then whilst stirring bring back to the boil, simmer for a minute.

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