Duck with orange and ginger

  • 4 Duck breasts
  • 1 Tablespoon of olive oil
  • 3 Shallots finely sliced
  • 1 Tablespoon of ginger finely chopped
  • 2 Teaspoons of pared and finely chopped orange rind
  • Juice of two oranges
  • 1 Tablespoon of honey
  • 1 Tablespoon red wine vinegar
  • 1 Teaspoon of five spice powder (optional)
  • Fry the shallots and the ginger in the oil until soft. Put aside in a ceramic roasting dish
  • Wipe the frying pan so there is no fat left. Score the skin on the duck breasts and place the duck (and rub in five spice powder if using), place the duck skin side side down in the pan and sear until
  • Turn the duck breasts and sear the flesh side
  • Place the duck breast skin side up in the ceramic roasting dish with the shallot and ginger. Add the other ingredients and stir to make sure the breast slices are covered
  • Cover with tin foil and bake in the oven at 160° for 15-20 minutes or until the duck is as pink or well done as you like.
  • Remove the duck breasts from the pan. Put the rest of the sauce in a saucepan and gently boil to reduce, whilst you slice the duck breast.
  • Serve the duck breast with a spoon of sauce on top.