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Duck Breasts with Orange Juice

Categories: Christmas, Entertaining, New Year's, Quick to fix
Type: Main Dishes

Citrusy duck makes an easy but decadent dinner.

Serves: serves 2


  • 2 duck breasts with skin
  • juice of 2 oranges and julienned zest of half an orange
  • 1-2 tbsp honey
  • salt and freshly ground black pepper
  • snow peas or French beans, for serving

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  1. Heat a large frying pan over medium-high heat.
  2. Prick the duck skin all over with a fork and place skin-side down into the ungreased, but hot, pan.
  3. Cover and cook for 6 minutes. The fat will run out of the skin and can be poured away, and the skin will become crisp.
  4. Turn the duck breasts over and cook for a further 2 minutes on the second side for pink flesh. (If you like your duck well done, or the duck breasts are large, you will need to cook them for longer.)
  5. Pour the freshly squeezed orange juice, add the orange zest and the honey to the pan, and increase the heat.
  6. Season with salt and pepper, and as the liquid forms a thickish sauce, spoon it over the duck.
  • Serve with crisp vegetables, such as snow peas or French beans.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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