Duck Breasts with Orange Juice
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
- Heat a large frying pan over medium-high heat.
- Prick the duck skin all over with a fork and place skin-side down into the ungreased, but hot, pan.
- 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.
- 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.)
- Pour the freshly squeezed orange juice, add the orange zest and the honey to the pan, and increase the heat.
- 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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