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Duck Breasts with Orange and Star Anise
Duck Breasts with Orange and Star Anise

Before you jump to Duck Breasts with Orange and Star Anise recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Also Healthy.

Many people do not fully grasp that the foods you select can either help you to be healthy or can adversely effect your health. Its also wise to realize that there are foods that you’ll need to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. These sorts of foods are packed with bad fat and also have very little nutritional value. For this reason we are going to be going over the food items that you should be eating that will have a beneficial effect on your health.

With regards to sitting down to dinner you should also think about lean proteins and also fish such as salmon. You will see that salmon can also be full of Omega-3 and other nutrients. Protein is essential for your diet, however you do not need to eat a large amount, as a 3 ounces is all you actually need. You should also trim off any fats that you find on the particular meats that you’re planning to eat.

If you decide that your overall health is important to you, you should take these recommendations to heart. The one thing that you need to actually avoid is all of the processed foods which you can easily buy in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to duck breasts with orange and star anise recipe. To cook duck breasts with orange and star anise you only need 9 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Duck Breasts with Orange and Star Anise:
  1. Prepare 1 whole duck with giblets
  2. Use 2 tsp fennel seeds
  3. Get 1 pinch dried chilli flakes
  4. Get 1 tsp ground cumin
  5. Get 1 tsp coarsely ground black pepper
  6. Prepare 1/2 tsp coarse sea salt
  7. Provide 2 oranges
  8. Use splash white wine
  9. You need 2 star anise
Steps to make Duck Breasts with Orange and Star Anise:
  1. I was going to take photos of the process but it was so quick I was done before I knew it. There are lots of videos on YouTube on how to do this, so if you feel unsure of how to start I'd suggest watching one. First remove the legs, cutting gently through the skin and down towards the wings in both directions. Then gently cut the breasts away. Really, it's that easy.
  2. Keep an eye on the dog.
  3. Put the carcass, giblets and all the scraps, including skin and fat in a large pan and cover with water. Bring to a boil and then simmer for an hour or so to make a lovely stock. Cool in a bowl and then put it in the fridge. Don't throw any of the fat away, you need it for duck confit, or roast potatoes.
  4. Crush the fennel seeds slightly and mix with chilli, cumin, pepper and salt. Score the skin on the breasts with a sharp knife in a criss cross pattern, without cutting into the meat. Preheat the oven to 200C/Gas 6.
  5. Rub the spice mixture into the skin and leave to sit for half an hour or so, longer if you can. Heat an ovenproof frying pan or skillet on a high heat with a little oil, and sear each side of the breasts. Transfer the pan to the oven and cook for about 15-20 minutes until the skin is crisp and golden. You can do this under a hot grill too, or carry on cooking on the stove top.
  6. While the duck is cooking grate the zest from the oranges and squeeze them into a jug, add the star anise.
  7. When the duck is almost cooked, remove from the pan and pour off most of the fat, don't throw it away! Put the pan back on a medium heat and add a splash of wine to deglaze the pan, stirring in the meat juices and crispy bits.
  8. Add the orange juice to the pan, and bubble it for 5 minutes or so, add salt and pepper if needed, then put the duck back in for a final 5 minutes and keep the sauce bubbling away until reduced. Remove the duck and allow to rest for 10 minutes.
  9. Bubble up the sauce until thick and gloopy. I added a teaspoon of honey to give it a sheen, but that's optional. Slice the duck and serve with the sauce on a bed of mashed sweet potato and carrot, and some greens.
  10. Use the duck stock and rendered fat to make duck confit https://cookpad.com/uk/recipes/542982-duck-confit and the stock to make a pilaf.

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