Name: Chilli Orange Duck
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 -3 oranges; 100 g sugar; 1 tablespoon freshly grated ginger; 2 small red chilies, finely sliced; 2 star anise; 2 cinnamon sticks; 1 tablespoon sweet chili sauce; 1 tablespoon Thai fish sauce; 1 tablespoon rice wine vinegar (or any vinegar); 2 tablespoons red wine or 2 tablespoons port wine; 4 duck breasts, around 200 g each; 1 tablespoon canola oil; 2 spring onions, trimmed

5

Recipe by KitchenManiac

5

People talking

Join In Now Join the conversation!

A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix

Ready In:: 35mins
Serves:
Units:

5

People talking

Join In Now Join the conversation!

ingredients

2 -3 oranges
100 g sugar
1 tablespoon freshly grated ginger
2 small red chilies, finely sliced
2 star anise
2 cinnamon sticks
1 tablespoon sweet chili sauce
1 tablespoon Thai fish sauce
1 tablespoon rice wine vinegar (or any vinegar)
2 tablespoons red wine or 2 tablespoons port wine
4 duck breasts, around 200 g each
1 tablespoon canola oil
2 spring onions, trimmed

directions

Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
Cut the rind into short, thin strips.
Squeeze the juice from the oranges, you need 250ml.
Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
Prick the duck skin well, and heat the oil in a non-stick frying pan.
Add the duck breasts and sear, skin side down for 8 minutes or till brown.
Then turn and cook for another 8 minutes.
Remove the duck and allow it to rest for 5 minutes before serving.
Cut the spring onions into finger lengths, then into strips.
Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
Spoon the sauce over the top.
Serve with rice or noodles.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@KitchenManiac

Contributor

@KitchenManiac

Contributor

"A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by vickirecipes

4/21/2015

Really nice, did add more orange though

Reply
review by andreas_uk

3/1/2009

Excellent dish !

Reply
review by ZenDeb

2/27/2008

Yummy! This sauce is really good - We're vegetarian - so we used Quorn chick'n tenders and it came out great. Thanks Pets'R'us

Reply
review by gerrymouse12

1/26/2008

Can't believe I missed this one, maybe I just didn't have the breasts for it! This is truly amazing, as you say a twist on the normal oeange duck & how. I added everything O.T.T. cos that's the way we like it. Served it with cajun wedge potatoes & broccoli with a little hollandaise sauce, yum a regular now. Many thanke.

Reply
review by PetsRus

5/22/2004

Excellent!! The sauce was fruity with a nice hot kick. I made the sauce in advance, it took a bit longer to thicken, but after cooling and reheating it it was a very good concistency. I used 2 teaspoons Sambal Oelek instead of the fresh chilies, just did not have the fresh ones at the time. The only little change I made was thet I added a fat clove of crushed garlic to the sauce ingredients. Served it with noodles and a vegetable stir fry. Thanks Vanessa for a great recipe!

Reply