flowcooking

Seared duck breast with blood orange and star anise

Crisp, golden duck skin with a juicy, rosy center.
Sweet blood orange and warm star anise swirl in a glossy glaze.
Spiced and bright, it tastes like a special dinner at home.

dinner ⏱ 25 min 520 kcal / portion 18.0 g carbs / portion (estimated) 🔗 Original source

No ratings yet
🖨 Print
Seared duck breast with blood orange and star anise
v5 · rb0e705f985 20260727Z1751 4 pieces duck breast 8 pieces blood orange 6 pieces dried chilli score the skin of each duck breast in shallow grid cuts 🌀 mix fennel seeds, chilli flakes, cumin, black pepper and salt and rub all over the duck breasts ⏳ marinate the duck breasts covered for a few hours or in the fridge overnight 🔪 trim the blood oranges and cut into horizontal slices, then remove pips 🍳 ⏱ 3 min sear the duck breasts skin-side down until golden crisp 🍳 turn and cook the duck breasts for 3 more minutes, then keep warm 🍳 ⏱ 5-6 min discard most of the fat and boil wine, vinegar, orange juice and star anise, then simmer to reduce by about half 🍳 ⏱ 7 min return the duck breasts and simmer gently, covered, until medium-rare 🍳 ⏱ 3 min simmer the dried chillies and orange slices next to the duck 🍳 ⏱ 3-4 min rest the duck on a cutting board and simmer the sauce if needed to thicken it slightly 🔪 slice the duck breasts into 1cm thick angled pieces 🍽 arrange orange slices and pick oranges from the sauce onto plates, then pour sauce over and serve Seared Duck Breast 🎉 2 tbsp fennel seed 2 tsp ground cumin 2 tsp black pepper 1 tsp sea salt dried chilli flake to taste 240 ml blood orange juice 180 ml red wine 2 tbsp sherry vinegar 16 pieces star anise blood orange juice, red wine, sherry vinegar, star anise dried chilli
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. score the skin of each duck breast in shallow grid cuts
  2. mix fennel seeds, chilli flakes, cumin, black pepper and salt and rub all over the duck breasts
  3. marinate the duck breasts covered for a few hours or in the fridge overnight
  4. trim the blood oranges and cut into horizontal slices, then remove pips
  5. sear the duck breasts skin-side down for 3 minutes until golden crisp
  6. turn and cook the duck breasts for 3 more minutes, then keep warm
  7. discard most of the fat and boil wine, vinegar, orange juice and star anise, then simmer 5-6 minutes to reduce by about half
  8. return the duck breasts and simmer gently, covered, for 7 minutes until medium-rare
  9. simmer the dried chillies and orange slices next to the duck for 3 minutes
  10. rest the duck on a cutting board for 3-4 minutes and simmer the sauce if needed to thicken it slightly
  11. slice the duck breasts into 1cm thick angled pieces
  12. arrange orange slices and pick oranges from the sauce onto plates, then pour sauce over and serve

Similar recipes