Duck and orange are classic partners for a reason and nowhere more so than here, where the sweet acidity of the orange helps to balance out the rich gamey flavour of the duck. The sweet and sticky sauce, warm with spice and with a good salty kick from the soy, would also work brilliantly with pork or salmon
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Subscribe to Sainsbury’s magazine
Rate this recipe
Print
Ingredients
250g jasmine rice
For the glazed duck
4 x 125g duck breast portions
2 garlic cloves, finely sliced
1 tsp Chinese 5-spice
juice of 2 and pared zest of 1 orange
4 tbsp dark soy sauce
1½ tbsp clear honey
pinch of chilli flakes
For the pak choi
1 tbsp sesame oil
3cm root ginger, cut into matchsticks
400g pak choi, quartered through the core
1 tbsp dark soy sauce
Share:
Step by step
Cook the rice following pack instructions and keep warm.Meanwhile, pat the duck breast skin dry with kitchen paper then score each with 4 or 5 diagonal slits, taking care not to cut through the flesh. Put the duck breasts skin-side down in a cold frying pan and place over a medium heat. Fry for 6-7 minutes, or until the skin is golden brown and the fat has rendered down, then turn over and continue to cook for another 4 minutes. Remove from the pan to a board or plate and cover with foil. Leave to rest while you make a glaze.
Gently fry the garlic and 5-spice in the duck fat that remains in the pan, for 2-3 minutes. Whisk together the orange juice, soy, honey and chilli flakes and add to the pan. Bring to a simmer and continue to cook until you have a syrupy consistency. Return the duck to the pan and coat in the sauce. Remove the pan from the heat, cover and keep warm while you cook the pak choi.
Heat the sesame oil in a large frying pan or wok, and stir-fry the ginger for 1-2 minutes. Add the pak choi to the pan and stir-fry for 4-5 minutes, adding a splash of water. Pour over the soy sauce and continue to cook for a further minute or until wilted.
Transfer the duck breasts to a board and cut into thick slices. Serve with the rice, pak choi and the pan juices spooned over. Scatter with the orange zest to serve.
Serve with
Firecracker baby corn and mangetout with sesame rice Crispy chicken bites with sweet chilli dip Sesame prawn toasts
What to Serve with Duck a l'Orange. We recommend serving this duck recipe with simple side dishes like a medley of white and wild rice tossed with toasted almonds and oven-roasted green beans. For wine, Gewürztraminer is our favorite, but a semi-sweet German Riesling (Auslese) is good too.
Ducks are generally roasted uncovered and usually do not need to be basted with fats. Cook for 20–30 minutes to brown, then reduce heat to 190°C for the remainder of the cooking period. Allow 30–45 minutes per kilogram, according to age and size.
Although duck is more flavorful than some of its poultry counterparts, it can still benefit from a dry-brine. Salt is the key component in brining—it seasons the meat while also pulling out excess moisture. In this recipe, a mixture of salt, sugar, thyme, and orange zest gives the duck a fragrant head start.
Duck can be steam roasted up to 2 days ahead of final roasting. Make sure that it is refrigerated within 2 hours of steam roasting. Refrigerate leftover roasted duck and sauce, within 2 hours of cooking, in separate airtight containers for up to 1 day. Reheat until piping hot.
Mashed Pumpkin – A common side dish for duck meat meals are mashed pumpkins. Its sweet and earthy flavour is improved by mashing the vegetable with milk, pepper, butter, and salt. Cabbage – Cabbage is most likely the most common side dish that's paired with duck meat.
Mouth-watering duck was made to pair with fruits, like blueberries, cherries, cranberries, apricots, currants, dates, figs, citrus fruits, mangoes, peaches, pears, pomegranates, prunes, and grapes. Seared Duck Breast with Pear Chutney not only has pears, but raisins and orange juice.
Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.
Stir fried greens with bacon, yung chow fried rice, sliced chicken with water chestnuts in oyster sauce. That way you get all the flavours and textures but the duck remains the star. I think yuk sung is an excellent idea.
Just give yourself plenty of time and the results will be good enough for an emperor. Traditionally, Beijing (Peking) duck is served with Chinese pancakes, spring onions cut into brush shapes and sweet bean sauce.
Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles.
Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800
Phone: +9752624861224
Job: Forward Technology Assistant
Hobby: Listening to music, Shopping, Vacation, Baton twirling, Flower arranging, Blacksmithing, Do it yourself
Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Prep time: 20 mins
