Simple Way to Make Speedy Duck Breasts with Orange and Star Anise

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, duck breasts with orange and star anise. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Discard most of the fat from the frying pan and add the wine, vinegar, orange juice and star anise. Duck a l'Orange Recipe ( with Duck Breasts): A classic French recipe where pan fried duck breast are served with perfectly balanced sweet and The biggest challenge in French cuisine when making a real ( authentic) duck a l'orange recipe, is to get the right balance in your sweet orange sauce. Antioxidant, full of vitamins, this original recipe puts the duck meat in the spotlight and embellishes it with the recognizable scent of anise! A delicious treat for health that we would be wrong to deprive ourselves.

Duck Breasts with Orange and Star Anise is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Duck Breasts with Orange and Star Anise is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have duck breasts with orange and star anise using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Duck Breasts with Orange and Star Anise:

1. Prepare 1 whole duck with giblets
2. Make ready 2 tsp fennel seeds
3. Get 1 pinch dried chilli flakes
4. Take 1 tsp ground cumin
5. Take 1 tsp coarsely ground black pepper
6. Prepare 1/2 tsp coarse sea salt
7. Take 2 oranges
8. Prepare splash white wine
9. Get 2 star anise

Rub the sea salt into the skin. Duck Breasts a l'OrangeThe Heritage Cook. Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chinese classic. With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls.

Instructions to make Duck Breasts with Orange and Star Anise:

1. I was going to take photos of the process but it was so quick I was done before I knew it. There are lots of videos on YouTube on how to do this, so if you feel unsure of how to start I'd suggest watching one. First remove the legs, cutting gently through the skin and down towards the wings in both directions. Then gently cut the breasts away. Really, it's that easy.
2. Keep an eye on the dog.
3. Put the carcass, giblets and all the scraps, including skin and fat in a large pan and cover with water. Bring to a boil and then simmer for an hour or so to make a lovely stock. Cool in a bowl and then put it in the fridge. Don't throw any of the fat away, you need it for duck confit, or roast potatoes.
4. Crush the fennel seeds slightly and mix with chilli, cumin, pepper and salt. Score the skin on the breasts with a sharp knife in a criss cross pattern, without cutting into the meat. Preheat the oven to 200C/Gas 6.
5. Rub the spice mixture into the skin and leave to sit for half an hour or so, longer if you can. Heat an ovenproof frying pan or skillet on a high heat with a little oil, and sear each side of the breasts. Transfer the pan to the oven and cook for about 15-20 minutes until the skin is crisp and golden. You can do this under a hot grill too, or carry on cooking on the stove top.
6. While the duck is cooking grate the zest from the oranges and squeeze them into a jug, add the star anise.
7. When the duck is almost cooked, remove from the pan and pour off most of the fat, don't throw it away! Put the pan back on a medium heat and add a splash of wine to deglaze the pan, stirring in the meat juices and crispy bits.
8. Add the orange juice to the pan, and bubble it for 5 minutes or so, add salt and pepper if needed, then put the duck back in for a final 5 minutes and keep the sauce bubbling away until reduced. Remove the duck and allow to rest for 10 minutes.
9. Bubble up the sauce until thick and gloopy. I added a teaspoon of honey to give it a sheen, but that's optional. Slice the duck and serve with the sauce on a bed of mashed sweet potato and carrot, and some greens.
10. Use the duck stock and rendered fat to make duck confit https://cookpad.com/uk/recipes/542982-duck-confit and the stock to make a pilaf.

Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chinese classic. With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Place duck in a large bowl. Add ½ tsp salt, pepperberries, star anise and orange zest, and massage into duck. Add the wine and garlic, and toss to combine.

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