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Slow Roast Asian Duck Breast

  • 31 - 60 Minutes
  • Medium
  • Serves 2
  • Slow Roast Asian Duck Breast

Duck breast roasted with a zesty Asian marinade.



  • 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 green onions, finely sliced

  1. Score the skin of the duck breast
  2. Combine the remaining ingredients except for the green onions to make a marinade
  3. Combine with the duck breasts and leave to marinate 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 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/400F 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 green onions
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