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Duck Breasts with Orange and Star Anise
Duck Breasts with Orange and Star Anise

Before you jump to Duck Breasts with Orange and Star Anise recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.

Until fairly recently any individual who portrayed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. Each and every family must start making changes that are environmentally friendly and they must do this soon. The kitchen is a good place to start saving energy by going more green.

Why don’t we begin with something quite simple, changing the light bulbs. Accomplish this for the whole house, not merely the kitchen. You need to change your incandescent lights along with energy-saver, compact fluorescent light bulbs. These bulbs are generally energy-efficient which means electricity consumption is lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Using these types of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. Along with different light bulbs, you have to learn to leave the lights off if they are not needed. In the kitchen is where you’ll frequently find members of a family, and often the lights are not turned off until the last person goes to bed. And it’s not restricted to the kitchen, it takes place in other parts of the house as well. Make a habit of having the lights on only when they are needed, and you’ll be astonished at the amount of electricity you save.

The kitchen by itself provides you with many small methods by which energy and money can be saved. It is pretty easy to live green, all things considered. A lot of it truly is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to duck breasts with orange and star anise recipe. To make duck breasts with orange and star anise you only need 9 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Duck Breasts with Orange and Star Anise:
  1. Take 1 whole duck with giblets
  2. Use 2 tsp fennel seeds
  3. Prepare 1 pinch dried chilli flakes
  4. Get 1 tsp ground cumin
  5. Get 1 tsp coarsely ground black pepper
  6. Prepare 1/2 tsp coarse sea salt
  7. Provide 2 oranges
  8. Provide splash white wine
  9. Prepare 2 star anise
Instructions to make Duck Breasts with Orange and Star Anise:
  1. I was going to take photos of the process but it was so quick I was done before I knew it. There are lots of videos on YouTube on how to do this, so if you feel unsure of how to start I'd suggest watching one. First remove the legs, cutting gently through the skin and down towards the wings in both directions. Then gently cut the breasts away. Really, it's that easy.
  2. Keep an eye on the dog.
  3. Put the carcass, giblets and all the scraps, including skin and fat in a large pan and cover with water. Bring to a boil and then simmer for an hour or so to make a lovely stock. Cool in a bowl and then put it in the fridge. Don't throw any of the fat away, you need it for duck confit, or roast potatoes.
  4. Crush the fennel seeds slightly and mix with chilli, cumin, pepper and salt. Score the skin on the breasts with a sharp knife in a criss cross pattern, without cutting into the meat. Preheat the oven to 200C/Gas 6.
  5. Rub the spice mixture into the skin and leave to sit for half an hour or so, longer if you can. Heat an ovenproof frying pan or skillet on a high heat with a little oil, and sear each side of the breasts. Transfer the pan to the oven and cook for about 15-20 minutes until the skin is crisp and golden. You can do this under a hot grill too, or carry on cooking on the stove top.
  6. While the duck is cooking grate the zest from the oranges and squeeze them into a jug, add the star anise.
  7. When the duck is almost cooked, remove from the pan and pour off most of the fat, don't throw it away! Put the pan back on a medium heat and add a splash of wine to deglaze the pan, stirring in the meat juices and crispy bits.
  8. Add the orange juice to the pan, and bubble it for 5 minutes or so, add salt and pepper if needed, then put the duck back in for a final 5 minutes and keep the sauce bubbling away until reduced. Remove the duck and allow to rest for 10 minutes.
  9. Bubble up the sauce until thick and gloopy. I added a teaspoon of honey to give it a sheen, but that's optional. Slice the duck and serve with the sauce on a bed of mashed sweet potato and carrot, and some greens.
  10. Use the duck stock and rendered fat to make duck confit https://cookpad.com/uk/recipes/542982-duck-confit and the stock to make a pilaf.

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