Duck Breasts with Orange and Star Anise

Name: Duck Breasts with Orange and Star Anise
Yield: 2 servings
Cuisine: British
Ingredients: 1 whole duck with giblets; 2 tsp fennel seeds; 1 pinch dried chilli flakes; 1 tsp ground cumin; 1 tsp coarsely ground black pepper; 1/2 tsp coarse sea salt; 2 oranges; splash white wine; 2 star anise

Joanne @JoanneinBath

Bath, UK

The most economical way to buy duck or chicken is to buy a whole one and joint it yourself. Here's how to process a whole duck as a change from roasting it whole, and make three meals, for two people. First you bone it, which is really easy, then you cook the breasts for one meal, confit the legs for another day, and use the stock for a pilaf or soup. Flavouring the duck with orange is a classic recipe, adding star anise is a brilliant Ottolenghi idea.

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Ingredients

2 servings

1whole duck with giblets
2 tspfennel seeds
1 pinchdried chilli flakes
1 tspground cumin
1 tspcoarsely ground black pepper
1/2 tspcoarse sea salt
2oranges
splashwhite wine
2star anise

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Steps

1

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.
2

Keep an eye on the dog.
3

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.
4

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.
5

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.
6

While the duck is cooking grate the zest from the oranges and squeeze them into a jug, add the star anise.
7

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.
8

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.
9

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.
10

Use the duck stock and rendered fat to make duck confit https://cookpad.wasmer.app/uk/recipes/542982-duck-confit and the stock to make a pilaf.

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Joanne @JoanneinBath

on January 30, 2016 17:50

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.