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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 Green Living In The Cooking area Can save you Money.

Remember when the only men and women who cared about the environment were tree huggers and hippies? Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone’s active participation. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, largely in the kitchen.

Let’s begin with something really easy, changing the actual light bulbs. Do this for your house, not only the kitchen. Compact fluorescent lightbulbs are energy-savers, and you must use them in place of incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Utilizing these longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to obtain the routine of turning off the lights when there is nobody in a place. The family spends a lot of time in the kitchen area, and how often does the kitchen light go on in the morning and is left on all day long. This likewise takes place in the rest of the house, but we’re trying to save money in the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off whenever you don’t need them.

The kitchen alone provides you with many small methods by which energy and money can be saved. Eco-friendly living is not that difficult. It’s about being functional, most of the time.

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

The ingredients needed to prepare Duck Breasts with Orange and Star Anise:
  1. Get 1 whole duck with giblets
  2. Take 2 tsp fennel seeds
  3. Take 1 pinch dried chilli flakes
  4. You need 1 tsp ground cumin
  5. Prepare 1 tsp coarsely ground black pepper
  6. Take 1/2 tsp coarse sea salt
  7. Take 2 oranges
  8. Provide splash white wine
  9. Prepare 2 star anise
Steps 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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