Slow Roast Oriental Duck Breast

Name: Slow Roast Oriental Duck Breast
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Chinese
Ingredients: 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

Duck breasts roasted with a zesty oriental marinade.

31 - 60 Minutes
Medium
Serves 2

Ingredients

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

Method

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