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
- 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
- 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.