Method
Ingredients
Ingredients
- 1 pack Tilda Steamed Coconut, Chilli and Lemongrass Rice
- 2 Duck breasts, with skin
- Juice 1 large orange
- 3cm piece of root ginger, peeled and grated
- 1 clove garlic, crushed
- 1 tbsp Gluten free soy sauce
- 1 large teaspoon coconut sugar
- 3 whole star anise
- 2 spring onions, finely sliced
Method
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Score the skin of the duck breast
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Combine the remaining ingredients except for the spring onions to make a marinade
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Combine with the duck breasts and leave to marinade in the fridge for 2-3 hours or overnight if time allows
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Heat a frying pan until hot
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Remove the duck from the marinade and keep this to one side
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Cook/sear the duck over a high heat for 2-3 minutes on each side
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Place into an oven proof dish, coat with marinade and roast at 200c/gas 6 for 20-25 minutes
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Allow the duck to rest for 5 minutes
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Slice the duck breast and serve drizzled with any cooking juices, along with the cooked rice and sliced spring onions
