A classic combination, Duck a l'Orange, is given a Chinese touch in these sophisticated kebabs, infused with the flavours of orange juice, honey and soy sauce and served with scented rice.
ingredients
serves: 2
2/3 cup white long-grain or basmati rice
Salt
1 bay leaf or cinnamon stick
1 large green pepper
2 unskinned, boneless duck breasts, about 3/4 pound altogether
1 orange
4 tablespoons thick honey
2 teaspoons soy sauce
method
1. Put a kettle of water on to boil, and preheat the grill to high.
2. Put the rice, a pinch of salt and the bay leaf or cinnamon stick in a large saucepan and add boiling water to reach 1 inch above the surface of the rice. Bring the water back to the boil, cover and simmer gently for 15 minutes or until the rice is tender.
3. Meanwhile, rinse, dry and deseed the green pepper. Cut the pepper and the unskinned duck breasts into equal-sized cubes and thread them alternately onto two metal skewers.
4. To make the basting sauce, wash any wax from the orange, finely grate the rind - or use a zester to remove it - and put it into a small pan. Squeeze 2 tablespoons of juice from the orange and add it to the pan, with the honey and soy sauce.
5. Place the kebabs on the rack of the grill pan and baste them with the sauce. Grill for 4 - 5 minutes, then turn them over, baste with more sauce and any pan juices, and grill for a further 4 - 5 minutes.
6. They are ready when the duck is cooked, the skin is crispy at the edges and the peppers have softened and browned a little.
7. Warm the remaining sauce. Drain the rice, removing the bay leaf or cinnamon stick, and serve it with the kebabs. Pour the juices from the grill pan into the sauce, heat through and transfer to a jug to accompany the kebabs.
Serving suggestion A simple stir-fry of bean sprouts, Snap peas and thinly sliced carrots and zucchinis would be the best accompaniment.
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