Shopping Cart

Jenny’s Pan Fried Honey Orange Duck

my butchers block feature honey orange duck


4 Duck Breasts
Ground cumin
Ground white pepper Sauce
1 tbls olive oil
3cm peeledfresh ginger cut into match sticks
2 Cloves crushed garlic
1/2 tsp sesame oil
2 tbls Honey
1 tbls Soya sauce
1 tbls brown sugar
¾cup freshly squeezed orange juice
2 x star anise
Zest of 1 orange
(Serves 4)


1. Score the duck skin in a diamond pattern.
2. Season the underside of the breast with salt, cumin and pepper.
3. Heat a frying pan and fry the duck breasts skin side down very slowly until the fat has cooked out of the skin , keep draining the fat off, and keep it to roast potatoes.
4. When the skin is crisp and golden turn the breast over and sear the underside. Fry for another 2 minutes.
5. Remove from the pan and let them rest for 5 minutes before slicing.

6. Heat the olive oil in a frying pan and add the ginger and gently fry for 30 seconds while stirring
7. Stir in the garlic, honey, soysauce, sugar and cook stirring for 1 minutes
8. Add orange juice and star anise and simmer for 3 minutes
9. Once the sauce looks syrupy stir in the orange zest and sesame oil, remove from the heat.
10.Slice the breast and arrange onto a plate, spoon over the sauce. Serve with Noodles and steam – fried greens.

Recipe by: Jenny and Reza’s Fabulous Food Academy