Tried a wonderful duck recipe for dinner. Spicy, intense multi-layered flavours. Accompanied with a rough mash of oranges, sweet potato, pumpkin, carrot.
Seared duck breast with blood orange, star anise
4 duck breasts, 200g each
2 tbsp fennel seeds
Pinch of dried chilli flakes
2 tsp ground cumin
2 tsp coarsely ground black pepper
1 tsp coarse sea salt
240ml blood orange juice (4 oranges) plus 4 whole blood oranges
180ml red wine
2 tbsp sherry vinegar
16 star anise
6 dried chillies
Score skin of duck breast in 4 parallel incisions, without cutting into meat. Mix fennel seeds, chilli flakes, cumin, black pepper, salt together. Rub over duck breasts. Place in bowl, cover with cling film. Leave to marinate for a few hours.
Trim off 1cm from top, bottom of each orange. Neatly follow natural curves to cut off skin, white pith. Cut orange horizontally into 6 slices. Remove pips, place slices in a bowl.
To sear duck, heat a frying pan. Place duck breasts, skin-side down. Cook for 3 minutes till skin is golden brown, crisp. Turn, cook for 3 minutes. Remove duck from pan.
Discard most fat from frying pan. Add wine, vinegar, orange juice, star anise. Bring to boil. Simmer for 5 minutes, until reduced by half. Add salt, pepper if needed. Return duck breasts to pan. Stir to coat in sauce. Cover with lid, simmer gently for 7-10 minutes.
Take dried chillies, orange slices, extra juice in bowl. Place next to duck breasts. Cover, simmer for another 3 minutes. Meat should be medium-rare. Remove duck breasts from sauce, place on cutting board, leave to rest for 3 minutes.
Slice breast into pieces, 1cm thick. Place on serving plates. Pick oranges from sauce, arrange on plates with duck slices. Pour sauce on top, serve rest on side.