Duck à l’Orange with an Asian Twist

Cut slices across skin of the duck breasts with a sharp knife. Grate the zest of the oranges (don’t grate into the bitter white part and keep them whole). Rub the zest onto the skin of the duck breasts along with a pinch of salt. Tip: The more you cut into the skin, the easier it is for the fat to be released.

Lay the duck breasts in a cold frying pan skin-side down. Cook on medium-low heat for about 8 mins or until the fat is crisp and golden. Transfer to a baking tray skin side up and cook for 5 mins (or 10 mins for very well done) on the top shelf of your oven. Tip: Keep the frying pan with the duck fat for more flavour later on.

Segment the orange by cutting off the top and bottom. Cut off the remaining skin and pith (following the shape of the orange). Finally, over a bowl cut out the segments of fruit by cutting in between the membranes. Squeeze the leftover core of the orange into the bowl to collect its juice.

Roughly slice the spring greens and finely chop the chilli. Cut the base off the lemongrass and discard the outer leaves, chop very, very finely. Peel and finely chop the garlic and the ginger.

Remove all but 1 tbsp of the duck fat from the frying pan and put on high heat. Add the garlic and the spring greens and fry for 2-3 mins with ½ tsp of salt. Add the rice to the pan and continue to fry for a few more mins.

In a separate frying pan, heat 2 tsp of oil on low heat and fry some chilli (Tip: It’s spicy so only add as much as you can handle!), the ginger, star anise and 1 tsp of the lemongrass and cook for 5 mins. Add the orange juice, 2 tbsp of water, 1 tsp of sugar(if you have some), half the orange segments and cook for 2-3 mins. Add the remaining orange segments and warm through for another minute.