Easiest Way to MakeSpiced duck breast with orange & fennel salad

By | January 12, 2021

Hi there Everyone, I hope you’re in great health and happiness today. One thing that is inseparable in human living is eating. Of course, in add-on to in regards to the taste, we must also attach importance to health. Eating great and healthy foods which might be beneficial to get the body so that the body is always in suitable state. Regarding those of you who still including to consume fast food, I suggest to stop and start cooking by yourself.

Spiced duck breast with orange & fennel salad

You certainly know that the foodstuff you consume daily has a wonderful effect on your body health and standard of living. In fact, healthy food could come in a simple version and form, at a low price and easy to reach. Healthy food is not just focused on expensive organic ingredients that will are common in big supermarkets.

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healthy food is a food cook yourself, you can choose ingredients that are suitable body. Cooking is an easy , cook, no need to cooking courses an expert cooking, just know the recipe try to practice it. Today “)] going to make something special, Spiced duck breast with orange & fennel salad. This is one of my personal favorite tested recipes, This time I will make that a little more unique than regular.

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Attention! ALLERGENS
Contains peanuts , tree nuts and sesame.

Ingredients of Spiced duck breast with orange & fennel salad

  • 2 tablespoons fennel seeds
  • 2 teaspoons cumin seeds
  • Pinch of dried chilli flakes
  • 2 teaspoons whole black peppercorns
  • 4 duck breasts (see note), skin scored
  • Juice of 4 oranges (to give about 300ml)
  • 3/4 cup (185ml) red wine
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 5 star anise
  • 1/3 cup (75g) caster sugar

Steps To Make Spiced duck breast with orange & fennel salad


  • Step 1
    Place spices, peppercorns and 1 teaspoon salt in a non-stick frypan over low heat. Cook, stirring, for 1-2 minutes until fragrant. Transfer to a mortar and pestle and crush to a fine powder, then rub onto the duck. Cover and chill for at least 2 hours.
  • Step 2
    Remove duck from fridge 30 minutes before cooking. Heat a non-stick pan over medium heat. Cook duck, skin-side down, for 6 minutes or until fat has rendered and skin is crisp. Turn and cook for a further 2 minutes or until browned. Transfer to a plate and set aside.
  • Step 3
    Remove all but 1 tablespoon duck fat from the pan. Add orange juice, wine, vinegar, star anise and sugar. Bring to the boil, then reduce heat to medium-low and simmer for 12-14 minutes until reduced by half. Reduce heat to low, then return duck to the pan and cook, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove duck from the pan and rest, loosely covered with foil, for 5 minutes. Strain sauce, season and keep warm.
  • Step 4
    Meanwhile, for the salad, arrange fennel and orange on a plate. Whisk vinegar and oil together and season, then drizzle over salad. Scatter with fennel fronds and nuts.
  • Step 5
    Slice the duck breast and serve with the warm sauce and salad.
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What do you think? It’s effortless, isn’t it? I’m sure everyone can easily make it home including you. Nothing at all is impossible if you want to be able to try. Thank you for your time. Also, examine out other interesting recipes on this website, Don’t forget to bookmark this page in the browser so you can easily access it faster later, don’t forget to share it with your loved ones, pals, and colleagues. Thanks for listening, Cheerful Cooking!