Asian orange duck recipe
Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring. Prick the duck skin well, and heat the oil in a non-stick frying pan. Add the duck breasts and.
Make and share this Duck Breast a L'orange, Asian Style recipe from Genius Kitchen.
Description:While the duck is cooking add the juice, honey, ginger, cayenne, salt and pepper to a medium pot and bring to a boil. While syrup is simmering, fold neck skin of duck under body and fasten with a small skewer. Alternatively, you can leave it out under fans or blow-dry it. Reserve this to make the sauce. Refrigerate for at least 2 hours, or preferably overnight. In a small bowl, combine the arrowroot with a small portion and whisk to smooth — this helps eliminates a lumpy sauce you could also puree once done, which we clearly forgot in our haste to eat this delicious bird.
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