Steps to Prepare Super Quick Homemade Duck Breasts with Orange and Star Anise

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Perfect Duck Breasts with Orange and Star Anise. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Duck Breasts with Orange and Star Anise, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Duck Breasts with Orange and Star Anise delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Duck Breasts with Orange and Star Anise is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Duck Breasts with Orange and Star Anise using 9 ingredients and 10 steps. Here is how you cook that.

The most economical way to buy duck or chicken is to buy a whole one and joint it yourself. Here's how to process a whole duck as a change from roasting it whole, and make three meals, for two people. First you bone it, which is really easy, then you cook the breasts for one meal, confit the legs for another day, and use the stock for a pilaf or soup. Flavouring the duck with orange is a classic recipe, adding star anise is a brilliant Ottolenghi idea.

Ingredients and spices that need to be Take to make Duck Breasts with Orange and Star Anise:

1. 1 whole duck with giblets
2. 2 tsp fennel seeds
3. 1 pinch dried chilli flakes
4. 1 tsp ground cumin
5. 1 tsp coarsely ground black pepper
6. 1/2 tsp coarse sea salt
7. 2 oranges
8. splash white wine
9. 2 star anise

Instructions to make Duck Breasts with Orange and Star Anise

1. I was going to take photos of the process but it was so quick I was done before I knew it. There are lots of videos on YouTube on how to do this, so if you feel unsure of how to start I'd suggest watching one. First remove the legs, cutting gently through the skin and down towards the wings in both directions. Then gently cut the breasts away. Really, it's that easy.
2. Keep an eye on the dog.
3. Put the carcass, giblets and all the scraps, including skin and fat in a large pan and cover with water. Bring to a boil and then simmer for an hour or so to make a lovely stock. Cool in a bowl and then put it in the fridge. Don't throw any of the fat away, you need it for duck confit, or roast potatoes.
4. Crush the fennel seeds slightly and mix with chilli, cumin, pepper and salt. Score the skin on the breasts with a sharp knife in a criss cross pattern, without cutting into the meat. Preheat the oven to 200C/Gas 6.
5. Rub the spice mixture into the skin and leave to sit for half an hour or so, longer if you can. Heat an ovenproof frying pan or skillet on a high heat with a little oil, and sear each side of the breasts. Transfer the pan to the oven and cook for about 15-20 minutes until the skin is crisp and golden. You can do this under a hot grill too, or carry on cooking on the stove top.
6. While the duck is cooking grate the zest from the oranges and squeeze them into a jug, add the star anise.
7. When the duck is almost cooked, remove from the pan and pour off most of the fat, don't throw it away! Put the pan back on a medium heat and add a splash of wine to deglaze the pan, stirring in the meat juices and crispy bits.
8. Add the orange juice to the pan, and bubble it for 5 minutes or so, add salt and pepper if needed, then put the duck back in for a final 5 minutes and keep the sauce bubbling away until reduced. Remove the duck and allow to rest for 10 minutes.
9. Bubble up the sauce until thick and gloopy. I added a teaspoon of honey to give it a sheen, but that's optional. Slice the duck and serve with the sauce on a bed of mashed sweet potato and carrot, and some greens.
10. Use the duck stock and rendered fat to make duck confit https://cookpad.com/uk/recipes/542982-duck-confit and the stock to make a pilaf.

While that is certainly not the end all be guide to cooking quick and easy lunches it's very good food for thought. The stark reality is that this will get your creative juices flowing so that you may prepare wonderful lunches for the family without having to perform too terribly much heavy cooking at the process.

So that is going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Award-winning Duck Breasts with Orange and Star Anise. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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