Duck à l’Orange with an Asian Twist
Every week at the Fresh Farm we sit down and go over all of your feedback to decide what we’ll cook the following week. Lots of you love the classic dishes of your childhood, whilst the thrill seekers amongst you like to try out things you’ve never tasted before. This week we thought we’d try to tick both culinary boxes by creating an old favourite with a little Oriental twist. Use more or less of the lemongrass according to taste and make sure you chop it up micro-fine for the best result.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Brown Basmati Rice
2
Duck Breasts
1
Orange
2
Pak Choi
1
Red Chilli
1
Lemongrass
1
Garlic Clove
1
Ginger
1
Star Anise
Nutritional information
Utensils
Instructions
Pre-heat the oven to 200 degrees. Boil a large pot of water with ¼ tsp of salt. Rinse the brown rice under running water for 30 seconds. Tip the rice into the boiling water and boil for around 25 mins. Drain the rice thoroughly and rinse with cold water to cool.
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.
Serve the duck piled on top of the rice and spoon over the orange spicy sauce - Yum! Tip: We like to eat our duck slightly pink on the inside which is perfectly safe but you can roast it more if you like.
