Asian Spiced Duck
This Asian Spiced Duck with Rice and Chinese Orange Sauce is everything I love about Duck: melt-in-the-mouth, juicy, sticky, and flavoursome. It’s also Gluten Free, Dairy Free, Egg Free and Nut Free. My middle girl is also soy-free so I do a plain roasted duck breast for her. She’s fine with that as she’s not at all adventurous as she has some serious food aversion issues:( But you could just leave the soy out if it’s a problem and glaze it with the orange sauce.
We deal with a huge number of allergies in our house, so finding a protein that works for everyone is always a big bonus! And everyone in our house really loves Duck, and two of my girls really love Chinese flavours so this Asian Spiced Duck is definitely worth the expense of the meat. I’ve had a few people ask me in the last week or so if I thought Duck might be an option for them with multiple food allergies…obviously I’m no expert but we’ve had no issues with it. We have beef and lamb allergies here and it’s been fine, I’d be a lot more cautious if we had any poultry/fowl allergies though.
- 4 duck breasts (or 2-3 if you have smaller eaters)
- 3T soy sauce (gluten free)
- 2T rice wine vinegar
- 2T hoisin sauce
- 1 T honey
- 3 cloves garlic, crushed
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon Chinese Five Spice
- ground black pepper
- Steamed rice and quinoa (I mix brown and white rice and quinoa together)
- 1/4 cup chopped spring onions
- 1/2 red and yellow capsicum, finely diced
- broccoli and zucchini, steamed
- 2 oranges, juiced
- marinade from the duck
- 1. Place all the marinade ingredients together and mix well. Add the duck breasts, stir to cover and marinade for 3-4 hours in the fridge.
- 2. Remove the duck from the marinade and scrape any from the top back into the bowl. Keep this marinade for the sauce,
- 3. Place the duck breasts on a chopping board, skin side up. Pat dry with a paper towel. Score with a very sharp knife (see pictures below) and season well with salt and pepper.
- 4. Preheat the oven to 180 degrees Celsius.
- 5. Place a frying pan on low heat and add the duck breast, skin side down. You need to render down as much fat from the skin as possible by starting with a cool pan and gradually raising the heat, while pouring any fat off. This takes about 8 minutes and the skin should be golden brown.
- 6. Turn the duck over and cook at high heat for a further 2 minutes. Repeat for any remaining breasts.
- 7. Place in the oven and cook for approximately 3-4 minutes until cooked to your liking. We eat ours quite pink in the middle as it becomes dry when cooked through, but obviously it's a personal choice regarding food safety.
- 8. Remove the duck and place on a chopping board to rest for 5 minutes. Pour off any fat then add the orange juice to the pan you cooked the duck in. Stir well to gather any meat residue (this has all the flavour in). Add the reserved marinade and reduce until a sticky saucy consistency.
- 9. Mix the capsicums and spring onions through the rice mix.
- 10. Slice the duck thinly and serve with the rice mix and steamed vegetables. Spoon the sauce over the top.
- This recipe requires you to marinade the meat for 4 hours prior to cooking.