Seared duck breast with blood orange and star anise

dinner · ⏱ 25 min · 4 portions · 18.0 g carbs / portion

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
http://flowcooking.food/en-us/recipe/199/seared-duck-breast-with-blood-orange-and-star-anise/