If you are a fan of duck you are going to love this recipe. Effortlessly quick and simple as with most of my recipes. I add a bit of star anise to the sauce to give it a subtle twist on a classic. I hope you like it.
2 duck breasts – skin on
2 tablespoons olive oil
For the sauce
Zest and juice of 1 large orange
100ml apple juice
1 teaspoon cornflour, teaspoon or so of water to make a paste
1 teaspoon light brown sugar
1 star anise
Pre heat oven to 200c / 180c fan
Start by patting your duck breasts dry and scoring them in a criss cross pattern.
Season them with salt and pepper
Pour your olive oil in a pan and add the duck breasts skin side down. Cook for 5 minutes over a moderate heat. Turn for 1 minute to seal.
Place duck breasts into an oven proof dish and cook skin side up on the middle shelf for 15 mins.
Remove from oven and rest for 10 – 15 mins.
Meanwhile, make the sauce.
Start by adding your apple juice, orange zest, brown sugar and star anise to a small saucepan and bringing to the boil to reduce. Add a teaspoon of water to your cornflour to make a paste and tip it into the pan. Simmer for 5 minutes stirring all the while.
Add the duck to a plate and pour over the sauce. Serve immediately with asparagus and green beans.