Orange Marinated Duck Breasts

This recipe for orange marinated duck breasts has been adapted from the Food & Home Entertaining Magazine.

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
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Orange Marinated Duck Breasts

Recipe Category: Duck
All Rights Reserved: Recipe adapted from Food & Home Entertaining July 2005 page 69

Ingredients

  • 2 duck breasts
  • 1 orange, juice and zest
  • 20 mls olive oil
  • 20 mls honey
  • 15 mls soy sauce
  • 5 mls chilli sauce
  • 40 mls chutney
  • 1 star anise
  • 15 mls marjoram picked

Method

  • mix together the orange, olive oil, honey, soy sauce, chilli sauce, and chutney in a bowl big enough for the duck
  • put the duck into the bowl and rub the marinade in
  • add the star anise and the marjoram and cover
  • marinade for at least 5 hours
  • preheat the oven to 180° Celsius
  • wipe the excess marinade off the duck, and pat dry the skin
  • place into a cold pan and turn the heat to medium to render the fat down
  • turn over for 1 minute and transfer to an oven proof dish
  • cook for 8 minutes
  • pour off the excess fat
  • reduce the marinade to serve with the duck
  • 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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