Home Recipes Slow-Roast Oriental Duck Breast

Slow-Roast Oriental Duck Breast

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serves 2

Duck breasts roasted with a zesty oriental marinade.



  • 2 servings Pure Basmati Rice
  • 2 duck breasts, with skin
  • Juice 1 large orange
  • 1-inch piece of root ginger, peeled and grated
  • 1 clove garlic, crushed
  • 1 tbs gluten-free soy sauce
  • 1 large tsp 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 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 this to one side.
  6. Cook/sear the duck over a high heat for 2–3 minutes on each side.
  7. Place in an oven proof dish, coat with the marinade and roast at 392°F/Gas Mark 6 for 20–25 minutes. With the duck in the oven, cook your rice so you have both ready when ready to plate up.
  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. Serve over your cooked rice and enjoy.