Pan-fried Honey Orange Duck

  • 4 duck breasts
  • Salt
  • Ground cumin
  • Ground white pepper
  • For the sauce:
  • 1 tbsp olive oil
  • 3cm peeled fresh ginger, cut into chopsticks
  • 2 garlic cloves, crushed
  • 1/2 tsp sesame oil
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 3/4 cup freshly squeezed orange juice
  • 2 star anise
  • Zest of 1 orange

1. Score the duck skin in a diamond pattern.

2. Season the underside of the breast with salt, cumin and pepper.

3. Heat a frying pan and fry the duck breasts skin side down very slowly until the fat has cooked out of the skin , keep draining the fat off, and keep it to roast potatoes.

4. When the skin is crisp and golden turn the breast over and sear the underside. Fry for another 2 minutes.

5. Remove from the pan and let them rest for 5 minutes before slicing.

For the sauce:

1. Heat the olive oil in a frying pan and add the ginger and gently fry for 30 seconds while stirring.

2. Stir in the garlic, honey, soy sauce, sugar and cook stirring for 1 minutes.

3. Add orange juice and star anise and simmer for 3 minutes.

4. Once the sauce looks syrupy stir in the orange zest and sesame oil, remove from the heat.

5. Slice the breast and arrange onto a plate, spoon over the sauce. Serve with Noodles and steam-fried greens.

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