Duck à l’Orange with an Asian Twist

Cut slices across the duck skin with a sharp knife. Grate the zest of half the orange (don’t grate into the bitter white part). Rub the zest onto the skin of the 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 a medium-low heat for about 8 mins or until the fat is crisp and golden. Transfer to a baking dish 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.

Cut the bok choy in half lengthways and then shred widthways. Finely dice the chilli. Cut the base off the lemongrass and discard the outer leaves, chop very, very finely. Finely dice the garlic and peel and finely dice the ginger.

Remove all but 1 tbsp of the duck fat from the frying pan and put on high heat. Add the garlic and bok choy and fry over for 2-3 mins with ¼ tsp of salt. Add the rice to the pan and fry off for a few mins.

Heat 2 tsp of oil on low heat and fry off some chilli (NB: it’s spicy!), 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), ½ the orange segments and cook for 2-3 mins. Add the remaining orange segments and warm through for another minute.