Duck Breasts with Orange and Star Anise.
You can Cook Duck Breasts with Orange and Star Anise using 9 ingredients and 10 steps. Here is how you cook that.
Ingredients of Duck Breasts with Orange and Star Anise
- Lets Go Prepare 1 of whole duck with giblets.
- It's 2 tsp of fennel seeds.
- Lets Go Prepare 1 pinch of dried chilli flakes.
- Lets Go Prepare 1 tsp of ground cumin.
- Lets Go Prepare 1 tsp of coarsely ground black pepper.
- Lets Go Prepare 1/2 tsp of coarse sea salt.
- It's 2 of oranges.
- It's splash of white wine.
- It's 2 of star anise.
Duck Breasts with Orange and Star Anise step by step
- 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..