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Slow Roast Duck Breast

Duck breasts roasted with a zesty marinade.

  • 31 - 60 Minutes
  • Medium
  • Serves 2




  • 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

How to make Slow Roast Duck Breast

  1. Score the skin of the duck breast

  2. Combine the remaining ingredients except for the spring onions to make a marinade

  3. Combine with the duck breasts and leave to marinade in the fridge for 2-3 hours or overnight if time allows

  4. Heat a frying pan until hot

  5. Remove the duck from the marinade and keep this to one side

  6. Cook/sear the duck over a high heat for 2-3 minutes on each side

  7. Place into an oven proof dish, coat with marinade and roast at 200c/gas 6 for 20-25 minutes

  8. Allow the duck to rest for 5 minutes

  9. Slice the duck breast and serve drizzled with any cooking juices, along with the cooked rice and sliced spring onions