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Categories:
oranges oyster sauce Chinese cooking wine brown sugar anise duck breast fillets peanut oil sesame oil snow peas baby spinach red onion sesame seeds
Viewed: 63 - Published at: a year agoIngredients
- 4 None oranges (around 2 lb), 4 thin strips of zest reserved, segmented, 1/4 cup juice
- 1/2 cup oyster sauce
- 1/2 cup Chinese cooking wine (Shaoxing)
- 1/4 cup brown sugar
- 6 None star anise
- 6 (5 oz) duck breast fillets
- 2 tsp peanut oil
- 2 tsp sesame oil
- 10.5 oz snow peas, trimmed, thinly sliced
- 5 oz baby spinach
- 1 None red onion, thinly sliced
- 2 tsp sesame seeds, toasted
Method
- Combine orange zest, oyster sauce, cooking wine, sugar and star anise in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil then remove from heat and let cool.
- Combine cooled marinade with duck breasts in a large bowl. Cover and chill for 3 hours or overnight.
- Preheat oven to 425°F. Line a baking tray with parchment paper.
- Drain duck and reserve marinade. Heat peanut oil in a large frying pan over high heat. Cook duck, skin-side down, for 1 min, or until skin is golden brown. Flip over and cook for 1 min. Place duck, skin-side up, on prepared tray and roast for 10 mins, or until cooked to your liking. Let rest for 5 mins then slice.
- Meanwhile, bring 1/4 cup reserved marinade and 1 tbsp water to a boil. Reduce heat and simmer for 5 mins. Whisk in orange juice and sesame oil.
- Combine orange segments, snow peas, spinach and onion. Distribute between serving plates. Top with sliced duck then drizzle with warm dressing. Sprinkle with sesame seeds. Serve.
