Glazed Roast Duck Breast
- One duck breast
- 1 tablespoon honey
- 1 tablespoons treacle
- 1 tablespoons soy sauce
- 1 teaspoons chilli garlic sauce (or other source of chilli)
- A couple of pieces of star anise
- 1 orange
Set oven to 180 degrees with top heat and pre-heat a shallow oven dish. Score the fatty side of the duck breast. Then use a frying pan with a little sesame oil to sear the breast. Do the flesh side briefly then the skin side, making sure all the fat is rendered. It will take at least 5 mins.
Mix up the sauce ingredients – everything except the orange. Then cut four slices out of the middle of the orange and juice the end bits. When the meat is finished in the frying pan take it out of the oil (discard) and put it in the hot oven dish with the sauce and mix it around so it is covered all over. Then put in the orange slices at the bottom of the dish, put the duck on top (skin side up) and pour the orange juice in with the sauce at the bottom of the dish.
Cook in the oven for 13 mins. Then let it rest – in a warming drawer if possible – for 10 mins before serving. I also added some star anise to the sauce!
This is what we did for a whole duck!
A combination between the Riverford instructions on the duck and Tammy’s 2020 duck-off recipe.
- A duck! Ours was 2.7kg – generous for four people.
- 4 tablespoons honey
- 2 tablespoons treacle
- juice of 1 orange
- squeeze of lemon juice
- 2 tablespoons soy sauce
- 4 teaspoons chilli garlic sauce (or other source of chilli)
Pre-heat the oven to 220 degrees.
Prepare the duck an hour or two in advance by scoring diagonally both ways in lines about 2cm apart. A small serrated knife works best and going in at an angle can help – the idea is to cut the fat but not the meat below. Then use a fork or the point of a knife and additionally poke the duck all over, including the legs and the fatty bits top at both ends. Again, try not to go into the meat. Do all this on both sides of the duck. Then put two quarters of an orange inside. If you want to, trim scrappy bits of the duck and tie the legs. Then rub salt into the surface all over. Put it in a baking tin on a rack so that the duck fat can collect below when it is roasting.
Work out how long you need to cook it for and therefore when to put it in. It needs: 30 mins at the initial high heat to get it heated through (I did this with foil, but don’t think it needs it), plus 30 mins per kilo extra and then 20 mins to rest at the end.
After cooking the duck for the 30 mins at 220 degrees reduce to 180 degrees and from then onwards take it out every 15 mins, poke it all over, turn it over, poke again, baste and return to the oven (so it will be getting cooked on both sides). Then for the last 10 mins of the cooking time put the oven to a hot setting again (200-220 degrees and top heat setting if you have it). Coat the breast of the duck with the glaze and cook it breast side up for this last bit of time. Then let it rest in a warm place for 20 mins before serving.
To make the glaze, heat all the ingredients in a non-stick pan until it is thick and syrupy but not quite caramelising, then spread it over the top side of the duck. Measurements above are approximate, so adjust to taste. It should taste strong!
To make gravy, simmer the giblets with herbs while the duck is cooking (or use chicken stock). Make a roux with butter and flour, and then add in the strained stock. Pour the fat from the roasting tin into a pyrex jug (or something else which is not going to crack with the heat) and keep separate the brown liquid and gooey bits from the tray – all that should go into the gravy. Keep the duck fat for roast potatoes another time.