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    Bill Granger's Duck with ginger and orange sauce

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    Bill Granger's Duck with ginger and orange sauce

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 6 x 175g duck breasts, with skin on
    • 4 oranges
    • 3cm fresh root ginger, peeled and cut into matchsticks
    • 3 tbsp soy sauce
    • 3 tbsp honey
    • 2 star anise
    • 1 tbsp soft brown sugar
    • 1 cinnamon stick
    • 1 lime, juice


    1. Score the skin of the duck breasts and season. Place the breasts, skin-side down, in a large non-stick frying pan and cook on a low heat for 10 minutes to render the fat. Turn up the heat and cook for 3 minutes more to crisp up the skin. Turn over and cook for 5 minutes. Transfer to a warm plate, cover loosely with foil and leave to rest while you make the sauce.
    2. Tip out the fat from the frying pan and wipe clean with scrunched-up kitchen paper. Peel 3 oranges and cut into thick slices; squeeze the juice of 1 orange. Add this juice and all the remaining ingredients except the orange slices to the clean pan and allow to bubble for 2-3 minutes, stirring occasionally. Tip in any resting juices from the duck and continue cooking until the sauce has reduced and is syrupy. Add the orange slices and cook for 1 minute more.
    3. Slice the duck and serve with the ginger and orange sauce, some steamed rice and the tenderstem broccoli.

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    Drinks recommendation

    Beer - Tsingtao beer is made with spring water from Laoshan, the legendary mountain home of the immortals.
    With no added preservatives, itÕs crisp and smooth; ideal with Chinese cuisine. Tsingtao beer, China. Bin 591695.

    Wine - Spicy food lends itself to aromatic wines, and this award-winning Hungarian dry white is both delicate and
    brilliantly complex – perfect with these flavours. Patricius Dry Furmint 2008 Tokaji, Hungary. Bin 649233.

    Alternatively, viognier is also a beautifully aromatic grape and this example is ripe and rich. Cono Sur Viognier 2009 Colchagua
    Valley, Chile. Bin 52063


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