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Slow-Roasted Duck Breast with Basmati Rice

Duck breasts roasted with a zesty Asian marinade.


  • 31 - 60 Minutes
  • Medium
  • Serves 2




  • 1 large orange, juiced
  • 1 Tbsp ginger, grated
  • 1 clove garlic, crushed
  • 1 Tbsp gluten-free soy sauce
  • 1 tsp coconut sugar
  • 3 whole star anise
  • 2 duck breasts, skin on
  • 1 Tbsp vegetable oil
  • 1 cup Tilda® Extra Long Grand Basmati Rice
  • 2 green onions, finely sliced

How to make Slow-Roasted Duck Breast with Basmati Rice

  1. Score the skin of the duck breast.

  2. To make the marinade, combine orange juice, ginger, garlic, soy sauce, coconut sugar and star anise into a medium size bowl and mix well.

  3. Add duck breasts to marinade, cover and place in fridge for a minimum of 2 hours, overnight if possible.

  4. Heat vegetable oil in a medium sauté pan until hot.

  5. Remove the duck from the marinade, reserve marinade.

  6. Add the duck to the heated sauté pan over high heat and sear for 2–3 minutes on each side.

  7. Remove duck from pan and place in an oven proof dish, coat with the marinade and roast at 375°F for 20–25 minutes, or until just cooked through.

  8. Meanwhile, prepare rice according to package directions

  9. Remove duck from oven and allow to rest for 5 minutes.

  10. Slice the duck breast and serve over rice, drizzled with any cooking juices and topped with sliced spring onions.