Nagpur x France
Nagpur orange duck
Duck à l'orange, but the oranges are from Orange City and the spice rub means business.
150 minTime
49 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original668kcalsame
49 gproteinsame
5 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Prick the duck skin all over. Rub with the salt, pepper, chilli, coriander and cumin and rest 15 minutes.
- 2Heat the oven to 180°C. Sear the legs skin side down in a dry ovenproof pan on medium heat for 10 minutes, then pour off the fat.
- 3Turn skin up, add the ginger, star anise, whole spices, half the orange juice and the stock. Roast uncovered in the oven at 180°C for 90 minutes.
- 4Melt the sugar in a pan on medium heat until amber, about 4 minutes. Add the vinegar, standing back, then the rest of the orange juice and the zest. Strain in the roasting juices and reduce 8 minutes.
- 5Blanch the beans 3 minutes, then toss in the oil and garlic on medium heat for 2 minutes. Warm the orange segments in the sauce for 30 seconds.
Serve it like this
Bundle the beans in the centre, rest the crisp duck leg across them, spoon the orange sauce around and arrange the segments in a small arc.
