A tangy and refreshing dish - perfect for entertaining.
5 g cinnamon sticks (2)
1 tbsp peanut oil
3 breasts, bone and skin removed duck breast
1 tbsp fish sauce
0.12 cup sweet chili sauce (2 tbsp)
1 blood orange rind
1 cup orange juice
3 tsps ginger, grated
2 <span class="measurestring" title="medium (4-1/8" long)">medium</span> spring onions, cut into thin strips
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper, sliced
1 fl oz red wine (2 tbsp)
1/2 cup unpacked palm sugar
1/2 fl oz rice vinegar (2 tbsp)
Cut orange rind into thin strips.
Combine ingredients (except for duck and spring onions) in a saucepan and bring to the boil. Boil for about 10 minutes, until syrupy.
Prick duck skin well and sear breasts, skin side down for about 8 minutes.
Turn and cook for another 8 minutes – allow to rest.
Cut duck into thin slices and serve on Asian noodles.
Sprinkle with spring onions and pour orange sauce over.
in 1 serving of Asian Duck.
, 42% carbs, 33% protein.
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