Slow Roast Duck Breast with Sweet Chilli Glaze
Pan-seared duck breast marinated in orange, ginger, and star anise, then slow-roasted until tender. Served with fragrant basmati rice and fresh spring onions. The glaze caramelizes during roasting, creating a glossy coating that complements the rich duck meat.
Ingredients
- 1 pack Tilda Steamed Sweet Chilli & Lime Basmati
- 2 duck breasts with skin
- 1 large orange juice
- 3 cm root ginger, peeled and grated
- 1 clove garlic, crushed
- 1 tbsp gluten-free soy sauceregular soy sauce1:1source already specified gluten-free
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- 1 large teaspoon coconut sugar
- 3 whole star anise
- 2 green onions, finely sliced
Instructions
- 1
Score the skin of the duck breasts.
- 2
Combine orange juice, ginger, garlic, soy sauce, coconut sugar, and star anise to make a marinade.
- 3
Add duck breasts to marinade and refrigerate for 2-3 hours or overnight.
- 4
Heat a frying pan until hot.
- 5
Remove duck from marinade and reserve the marinade.
- 6
Sear duck skin-side down over high heat for 2-3 minutes, then flip and sear the other side for 2-3 minutes.
- 7
Transfer duck to an ovenproof dish and coat with reserved marinade.
- 8
Roast at 400°F for 20-25 minutes.
- 9
Rest duck for 5 minutes.
- 10
Slice and serve with cooking juices, basmati rice, and green onions.
Tips
Scoring the duck skin helps render the fat and promotes even cooking.
Overnight marinating deepens flavor development.
Let duck rest after roasting to retain juices for serving.
Good to Know
Refrigerate cooked duck in airtight container for up to 3 days. Reheat gently in oven at 160C.
Marinate duck overnight. Prepare marinade up to 2 days ahead.
Serve immediately after resting, with warm rice and fresh spring onions.
Common Mistakes
Do not skip scoring the skin to avoid excessive fat remaining on the finished duck.
Do not exceed 25 minutes roasting to avoid overcooking the meat.
Substitutions
Gluten-Free Swaps
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