Slow-Roasted Duck Breast with Basmati Rice
- 31 - 60 Minutes
- Serves 2
Duck breasts roasted with a zesty Asian marinade.
- 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
- Score the skin of the duck breast.
- To make the marinade, combine orange juice, ginger, garlic, soy sauce, coconut sugar and star anise into a medium size bowl and mix well.
- Add duck breasts to marinade, cover and place in fridge for a minimum of 2 hours, overnight if possible.
- Heat vegetable oil in a medium sauté pan until hot.
- Remove the duck from the marinade, reserve marinade.
- Add the duck to the heated sauté pan over high heat and sear for 2–3 minutes on each side.
- 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.
- Meanwhile, prepare rice according to package directions
- Remove duck from oven and allow to rest for 5 minutes.
- Slice the duck breast and serve over rice, drizzled with any cooking juices and topped with sliced spring onions.