Servings: 4 · Prep Time: 15 mins · Cooking Time: 10 mins
Total Time: 25 mins

Dinner | Fibre

This is my twist on the French dish "duck a l'orange"; but of course minus the sugar! It really is delicious and one to impress your family and friends with.


The Duck

  • Duck Breast
  • Dried Coriander (3 tsp)
  • Dried Cumin (2 tsp)
  • Salt (1/2 tsp)
  • Pepper (1/2 tsp)
  • Olive Oil (drizzle)

Orange Sauce

  • Orange Juice (1 or 2)
  • Apple Cider Vinegar (2 tbsp)
  • Butter (1 tbsp)
  • Orange Zest (1 orange)
  • Stevia (1 tsp)
  • Olive Oil (1 tbsp)
  • Konjac Flour (1 tsp)

The Duck

Stir together salt, coriander, cumin, and pepper and rub on the flesh side of the duck (don't put it on the skin). Use just a small drizzle of olive oil in the pan and get it really hot. Ideally you want the skin to get deliciously crisp on the outside, while the breast is still pink in the middle.

First cook it skin down for about 6 minutes. If you get too much fat, spoon it out and store it in a jar. It will keep in the fridge for months and goes great over celeriac roasties.

Apparently, the ideal internal temperature for duck breasts is between 52°C and 55°C but as I often can't find my thermometer, I do the finger test! It should be firm yet still springy to the touch. I then slice the duck 90% of the way through (skin underneath holds it together) and if it looks too pink, I then put it back in the pan and cook some more (it cooks really quick once partially sliced).

While you are frying the duck, you can add a few slices of orange to the pan and fry them too. They both infuse the duck with flavour, but also you can then serve them on the plate to give it that five star restaurant look!

I like to serve mine with parmesan broccoli.

Orange Sauce

To make the sauce, first wash the orange and dry it. Then use a sharp Julienne vegetable peeler. I use the skin of one large orange, but try not to go too deep as the white skin underneath is bitter. Then put all of the sauce ingredients into a small pan and bring to a boil.

If you want more sauce you can add some water and if you need to thicken it, use konjac flour. and don't forget, it is great for your microbiome too.