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Slow Roast Oriental Duck Breast

Duck breasts roasted with a zesty oriental 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


  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