While Turkey will most likely be on the menu for most American’s this Thanksgiving I’m not sure I can do the big roast so close to Christmas. Instead duck is a wonderful alternative, which I would argue has far more flavour and possibilities. This recipe is one of my favourite ways to cook duck breasts and is delicious served with the sweet and sticky sauce and figs.
4 large duck breasts
1 tsp five spice powder
Sea salt
6 figs, sliced in half
75g hazelnuts, toasted
Dressed salad leaves, to serve
For the duck marinade:
3 tbsp of dark soy sauce
Juice of 1/2 orange
3 tbsp of honey
1 tbsp of rice wine
3 garlic cloves, finely minced
1 thumb sized piece of ginger, finely minced
3 star anise
Large bowl
Large heavy based pan with oven proof handle
When you can get your hands on the best quality oranges, this is the recipe to make them shine! Combine them with warm and sweet, crispy skinned duck, tender and earthy roast beetroot and a ginger dressing and you have a proper meal on your hands. This recipe makes a great Sunday lunch! If you want to learn how to segment an orange, there are plenty of tutorials here.