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Duck with chilli and orange sauce recipe

32 ratings

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

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
2045kj
491kcal 24%
Fat
31g 44%
Saturates
11g 55%
Sugars
9g 10%
Salt
1.3g 22%

of the reference intake
Carbohydrate 21.1g Protein 30.6g Fibre 2.3g

Method

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.