Seville orange-spiced duck

Seville orange-spiced duck

By
From
Citrus
Serves
4
Photographer
Mowie Kay

This is the second recipe I have purloined from my pressure cooker book. I look to the intro and see that the recipe even converted my husband who “does not normally like orange in savoury dishes”. How times have changed – these days oranges feature prominently and he never takes issue. Perhaps this is an example of the theory that if you try something at least 10–12 times you will come to like it?

Ingredients

Quantity Ingredient
2 duck breasts, cut in half
4 duck legs, separated into thigh and drumstick
1 head garlic, cloves peeled and finely chopped
50g fresh root ginger, peeled and finely chopped
500ml freshly squeezed orange juice
2 tablespoons fish sauce
2 teaspoons palm sugar or soft light brown sugar
2 star anise
3 bird’s-eye red chillies
3 lemongrass stalks, peeled, whites finely chopped
a bunch spring onions, white parts only, shredded lengthways, (save the green parts for serving)
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
reserved green parts of spring onions, shredded
1 teaspoon sesame seeds
a few drops sesame oil
coriander, to garnish

Method

  1. Heat a large, heavy-based frying pan and fry the duck pieces, skin side down, until they are crisp, brown, and much of the fat has rendered out. You will probably have to do this in a couple of batches.
  2. Spoon off a tablespoon of the duck fat and add it to a large flameproof casserole – the rest of the duck fat can be chilled for future use. Add the garlic and ginger and fry until they smell aromatic and are only just starting to take on some colour. Add the rest of the ingredients, with salt and lots of pepper. Place the duck pieces, skin side up, in the cooking liquor and bring to the boil. Turn down the heat, then partially cover. Leave to cook for around 1½ hours, until the duck is tender.
  3. Remove the duck from the casserole and keep warm. Try to spoon off any excess fat – if it proves tricky, you can always strain the liquid first, reserve the solids, and add them back when you have taken off the fat. Bring the liquor back to the boil and reduce until syrupy. Add the duck pieces back to the sauce, making sure they are warmed through.
  4. Sprinkle with the spring onion greens, sesame seeds, a dash of sesame oil and coriander. Best served with some jasmine rice and steamed or stir-fried greens.
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