Duck with chilli and orange sauce recipe
Duck and orange is a classic flavour combination and this Asian-inspired salad adds chilli for added fiery heat. Serve the tender duck and glossy chilli sauce with rice and stir-fried kale for an easy, crowd-pleasing meal.
See method- Serves 6
- 15 mins to prepare and 40 mins to cook
- 491 calories / serving
- Dairy-free
Ingredients
- 2 x duck breast fillets
- 4 tbsp Blue Dragon sweet chilli dipping sauce
- 275ml orange juice
- 200g pack shredded curly kale
- 2 x 250g packs Tilda Steamed Basmati Rice
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Shop ingredientsEach serving contains
- Energy
- 2045kJ 491.0kcal
- Fat
- 31g
- Saturates
- 11g
- Salt
- 1.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 21.1gProtein 30.6gFibre 2.3g
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- Heat the oven to Gas 6, 200°C, 180°C fan.
- Finely score the duck skin. Keep chilled.
- Put the sweet chilli sauce in a pan with the orange juice and heat gently until combined and glossy.
- Place the duck in a roasting tin and roast on the top shelf of the oven for 35 mins until golden. Leave the duck to rest for 5 mins. Meanwhile, microwave the rice according to the pack instructions and gently reheat the sauce.
- Put 1 tbsp of duck fat from the roasting tin into a large frying pan and stir-fry the curly kale for 2-3 mins.
- Thickly slice the duck. Pile the curly kale onto warmed serving plates. Arrange the duck on the kale, and spoon the sauce over the top. To make the timbales, spoon the rice into lightly oiled teacups or ramekins, press down well and turn out onto the serving plates.
- See more Duck recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
