Slow Roast Oriental Duck Breast
50 mins- Serves 2
- Adventurous
- Special Occasion
- Prep: 15 mins
- Cook: 35 mins
Duck breasts roasted with a zesty oriental marinade.
- Gluten Free
Ingredients
- 1 pack Tilda Steamed Sweet Chilli & Lime Basmati
- 2 Duck breasts, with skin
- Juice 1 large orange
- 3cm piece of root ginger, peeled and grated
- 1 clove garlic, crushed
- 1 tbsp Gluten free soy sauce
- 1 large teaspoon coconut sugar
- 3 whole star anise
- 2 spring onions, finely sliced
Prepare
-
Score the skin of the duck breast
-
Combine the remaining ingredients except for the spring onions to make a marinade
-
Combine with the duck breasts and leave to marinade in the fridge for 2-3 hours or overnight if time allows
Cook
-
Heat a frying pan until hot
-
Remove the duck from the marinade and keep this to one side
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Cook/sear the duck over a high heat for 2-3 minutes on each side
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Place into an oven proof dish, coat with marinade and roast at 200c/gas 6 for 20-25 minutes
-
Allow the duck to rest for 5 minutes
-
Slice the duck breast and serve drizzled with any cooking juices, along with the cooked rice and sliced spring onions.
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