Slow Roast Oriental Duck Breast
- 31 - 60 Minutes
- Medium
- Serves 2
Duck breasts roasted with a zesty oriental marinade.
Ingredients
Method
- 1 pack Tilda Steamed Coconut, Chilli and Lemongrass Rice
- 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
- 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
- Heat a frying pan until hot
- Remove the duck from the marinade and keep this to one side
- Cook/sear the duck over a high heat for 2-3 minutes on each side
- 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
