Duck breasts with orange, ginger and cinnamon

Duck breasts with orange, ginger and cinnamon

By
From
Reza’s Indian Spice
Serves
4

Duck with orange is a typical and deservedly classic French combination, but I have tinkered with the notion, mixing in ginger and cinnamon to create another of my beloved ‘Frindian’ dishes. The duck goes so perfectly with my celeriac gratin that it would be a tremendous shame not to make both. The sweetness of the celeriac and cinnamon flatter the sweet-sharpness of the duck and make it a perfect harmony of flavours. This would be a lovely alternative Christmas dish.

Ingredients

Quantity Ingredient
4 duck breasts
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon chilli flakes
salt
1 tablespoon grated root ginger
1 orange, finely grated zest
4 oranges, juiced
4 oranges, cut into segments
4 tablespoons maple syrup
1 1/2 tablespoons pomegranate molasses

Method

  1. Trim the silverskin from the duck breasts. Using a sharp knife, score the fat in a criss-cross pattern, taking care not to cut into the flesh.
  2. Mix together the cinnamon, allspice, chilli flakes, salt, ginger and orange zest. Rub this mixture all over the duck breasts, massaging well. Put into a mixing bowl and cover with cling film. Allow to marinate for a few hours in the fridge.
  3. Return the duck to room temperature while you preheat the oven to 200°C.
  4. Heat a wide, heavy-based ovenproof frying pan, or a cast-iron grill pan, over a low heat. Sprinkle some salt on the skin of the duck and place in the pan, skin side down. Cook until the fat has rendered and the skin is crisp. Spoon the excess fat from the pan, turn the breasts over and put into the oven. Roast for eight to 10 minutes, until the flesh is still pink in the middle. Allow to rest for three to five minutes.
  5. Meanwhile, heat the orange juice, orange segments, maple syrup and pomegranate molasses with any juices that emerge from the duck. Reduce the liquid by half and adjust the seasoning. Thinly slice the duck breast on the diagonal and serve with the sauce.
Tags:
Indian
spice
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