Five-Spice & Orange Duck
If you a fan of duck, I will make your day today as I am gonna feature our ALL TIME FAVOURITE - Five-Spice & Orange Duck. Never does this dish fail to satisfy our hunger.
Often, over complicate a dish is a big no-no, simple and good quality of the main ingredient itself is the centre of attention. Like this dish, I use very simple marinate but I make sure that I spend a little more for 2 good pieces of duck breasts.I usually like to marinate meats a few hours before cooking or even overnight sometimes! This allows the marinate to work its magic in making a wonderful and impeccable dish.
I remember when I was young, duck was only served during special occasion. It’s not a dish that my mom makes on a frequent manner like chicken. I guess that’s why duck seems to be a very special dish when it’s served. In Chinese cooking, Roast duck, Peking duck and Crispy duck are the famous ones that no one will miss when visiting a Chinese restaurant.
But, today, let’s bring this special dish - Five-Spice & Orange Duck to your kitchen, shall we?
You need:
2 pieces of good quality duck breasts
1 cinnamon stick
2 star anise
2cm of ginger (sliced)
4-5 cloved of garlic (slightly crushed and leave the skins on)
3 stalks of spring onion (cut into about 4-5cm)
some orange zests
2-3 tbsps of orange juice
4-5 tbsps of dark soya sauce
4-5 tbsps of soya sauce
pinch of sugar
1 tsp of white pepper
2 tsp of Chinese rice wine
2 tsp of Five-Spice powder
Method:
1. Wash and use kitchen towel to pad dry the duck breasts.
2. Place the duck breasts in a big bowl and put in all the above mentioned ingredients and seasonings.
3. Mix all the ingredients well.
4. Cover the bowl with cling film and put into the fridge to marinate for a few hours.
5. Once the duck breasts have been marinated for a few hours, heat a pan and make sure it’s hot enough to sear the duck breasts.
6. Always skin side down.
7. Meanwhile, turn on the oven at 180 celcius - 200 celcius.
8. Cook the skin side for about 8-10 minutes. Then turn the other side and cook for about 5-10.
9. Once both side are seared, put the duck breasts into the pre-heated oven and cook for about 25 minutes depending if you’d like to have the meats slightly medium cooked. If you prefer them to be cooked well done, leave in the oven slightly longer.
10. Check the duck breasts from time to time and and brush the marinate on each side to keep them moist and to have nice golden brown colour.
11. Once the breasts are cooked, slice the breasts thinly and serve on the plate with its juice.
Enjoy cooking & Bon appetit! Tell me what do you think after you have tired this!
Looks good. I’m curious: how do you come up with these recipes? Are you experimenting a lot or is it mostly stuff you got from your mother/grandmother /cookbooks. Enjoy the weekend; it sounds like Arnaud will be busy playing with his new toy…
For this dish, I tried to create a mix flavour of East and West. So, I use Chinese ingredients and ’steal’ the idea of canard a l’orange, that’s why I added slices of orange and orange juice. It turned out to be yummy.
You enjoy your weekend too! And you are right, Arnaud is busy playing with his new toy
Awww, that duck looks so good. Very creative of ya. Thxs for dropping by the blog.
Congrats on new blog! The duck looks beautiful - I love the photo in the skillet.
YUM, YUM, YUM!!! i wanna know when you are going to be making me some of that
[Steamy Kitchen] Cheers! I love duck and this is one of my fav recipes!
[Kristin] Thanks for dropping by! Are you hungry yet? Anytime, Kris!
oh la la…j’adore le canard à l’orange! c’est parfait pour la saison d’hiver. Alors, bravo pour les belles photos!
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I am not a big fan of duck (or any kind of red or dark meat), except Peking duck (for the skin), but your duck is super-duper delicious looking and gorgeous. Totally restaurant quality, and yes, congrats on the new site. Gotta change my blogroll.
I absoloutley LOVE duck! It is so tasty but like you said about your mum I only cook it once in a while also. I love your recipe here it sounds delicious, it is very well written by the way…..easy to understand. I love all the pictures.
Superb pictures, felicitations ! and i can confirm it was as yummy as it looks good !
I want more !!
[Rasa Malaysia] Thank you for your comment. I love both Peking & Crispy duck too!
[jeena] Thank you very much for your comment again. Give this recipe a try and I am sure you will love it!
[Arnaud] Merci pour ton commentaire et la confirmation que le canard etait delicieux!! La prochaine fois je vais faire une autre recette!