We’ve given duck a l’orange a Middle Eastern twist in this deliciously simple recipe. Whilst duck breasts require a little more attention in the kitchen, the duck steaks in this recipe are really easy to cook. Simply get the pan nice and hot, pop the steaks in for a few minutes on each side and voila...quacking stuff! For a showstopper recipe without the fuss, this recipe comes out on top.
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 conflict 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.
Flat Leaf Parsley
Chicken Stock Pot
Bulgur Wheat(ContainsCereals containing Gluten)
Dukkah Mix(ContainsNuts, Celery, Sesame, Peanuts)
Water for the Bulgur
Boil your kettle. Pick the parsley leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate). Remove the top and bottom from the courgette. Halve lengthways and slice each half lengthways into three strips. Chop them in half widthways so you have six courgette batons per person. Grate the orange zest, then halve the orange and squeeze out the juice (but keep them separate).
Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add half the chicken stock pot and the parsley stalks, stir to dissolve, then add the bulgur wheat. Cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the wheat.
Heat a frying pan on medium-high heat (no oil!). Once the pan is hot, lay in the courgette and cook until charred, 3-4 mins on each side. TIP: Be brave, you want them a good brown colour. Once the courgette is charred, transfer to a bowl and cover with foil.
At the same time, heat a drizzle of oil in another frying pan back on medium-high heat. Season the duck steaks with a pinch of salt, black pepper and the orange zest. Lay them in your hot pan and cook for 2-3 mins
on each side. TIP: We like our duck a little pink but if you like yours well done just cook for a couple more mins on each side. Once cooked, remove to a board to rest. Cover with foil to keep warm.
Put your duck frying pan back on the hob and turn the heat to medium. Pour in the orange juice, honey, remaining chicken stock pot and water (amount specified in the ingredient list). Stir together, bring to the boil and simmer for 3 mins, then pour into a bowl with half the chopped parsley leaves. Add a drizzle of olive oil and stir your warm salsa together. Season with a pinch of salt and a grind of black pepper.
Fluff up the bulgur wheat with a fork and then add the remaining parsley leaves and stir together. Taste and add salt and black pepper if you feel it needs it. Slice the duck into 1cm slices and serve on top of the bulgur wheat along with the charred courgette. Drizzle on your orange parsley salsa and then finish with a sprinkling of the dukkah spice mix. Enjoy!