Be inspired by ♥ Orange Marinated Duck Breasts

Each and every one of us will at some stage in our cooking and blogging lives take inspiration from what we read. I very seldom read an actual recipe, but I will if the name of the recipe captures my attention. Sometimes, I will look at the recipe and decide to follow it to the letter, and other times I will adapt it to suit my cooking style, my lifestyle and my ingredients. In July 2005 I was not blogging and so recipe formulations were not something I considered. I made dishes up as I went along and some made it into Lavender & Lime and others just made it into our tums. I had a habit of tearing recipes out of magazines to try at some stage – and they piled up. Now that I am blogging, I am slowly making my way through the recipes. I set my challenges around them so that I am forced to use them. I have stopped collecting recipes and when my paper ones are done, I will start making recipes from the blogs I follow. It is always good to have a source of inspiration for the times I do not want to think what to cook or how flavours will work together.

Orange Marinated Duck Breasts

Orange Marinated Duck Breasts

Orange Marinated Duck Breasts
 
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Ingredients
  • 2 duck breasts
  • juice and zest of 1 orange
  • 20mls olive oil
  • 20mls honey
  • 15mls soy sauce
  • 5mls chilli sauce
  • 40mls chutney
  • 1 star anise
  • 15mls marjoram, picked
Method
  1. mix together the orange, olive oil, honey, soy sauce, chilli sauce, and chutney in a bowl big enough for the duck
  2. put the duck into the bowl and rub the marinade in
  3. add the star anise and the marjoram and cover
  4. marinade for at least 5 hours
  5. preheat the oven to 180° Celsius
  6. wipe the excess marinade off the duck, and pat dry the skin
  7. place into a cold pan and turn the heat to medium to render the fat down
  8. turn over for 1 minute and transfer to an oven proof dish
  9. cook for 8 minutes
  10. pour off the excess fat
  11. reduce the marinade to serve with the duck
  12. remember to let your duck rest before slicing into it

This was originally published on the 29th of August 2011 – in the uploading of my old blog to my new one, this post did not transfer properly and I lost the post as well as the comments. 

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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.


Comments

Recipe For Orange Marinated Duck Breasts — 12 Comments

  1. I am exactly like you Tandy, I have stopped collecting recipes…I have so many that I have never tried. The duck really sounds good.

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    • I am getting more ruthless with tossing out ones I have put aside that I have not tried even though I cut them out years ago 🙂

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  2. Gorgeous. Ducks always seem so small to one of voracious appetite such as I. But my anti-duck prejudice received a huge blow this week, when I sat and watched a chinese waitress take apart a duck leg in preparation for crispy duck pancakes. The amount of meat she got! So this recipe is timely. Once more into the breach, dear friends, once more.

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    • Thank you for the lovely comment Kate – next I shall try some crispy duck pancakes 🙂

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  3. We have a lot of ducks in the Vendee, so always looking for good recipes:)

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    • I think duck is the national food in France 🙂

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  4. Great recipe!! I don’t eat chicken so duck and turkey recipes are always welcome!!

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    • Hope you enjoy it when you try it 🙂

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  5. Those look wonderful!

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    • thank you 🙂

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  6. I know what you mean about getting through the stash my friend, I have a ridiculous magazine and computer bookmarked recipe stash and I can’t seem to stop it growing 😛
    This chicken recipe looks utterly gorgeous my friend!

    Cheers
    Choc Chip Uru

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    • Eventually you will have to stop your collection – something I learnt after about 10 years or so 🙂

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