Confit Duck With Blood Orange Sauce

Ingredient

4 x Luv A Duk Confit duck legs (2 x packs)

1 teaspoon Chinese 5 spice powder

¼ bunch coriander to garnish

Steamed rice to serve

Blood Orange Sauce:
1 cup water

1/2 cup honey

1 blood orange, sliced (or use regular oranges when out of Season)

¼ cup fish sauce

2 star anise

2 cinnamon quills

Juice of 1 lime (around ¼ cup)

Method

To make the blood orange sauce, combine the water and honey in a small pan and bring to the boil. Reduce heat to a gentle simmer, stirring occasionally for 5-6 minutes. Add in the oranges slices, fish sauce, star anise and cinnamon. Simmer for a further 5 minutes to infuse. Stir through the lime juice and remove from the heat. Keep warm.

Meanwhile for the duck, pre heat the oven to 190 degrees C. Remove the duck from the pack and place skin side up on a lined baking tray. Sprinkle with 5 Spice powder and roast in the oven for 15-20 minutes, or until golden and crisp. Allow to rest for 5 minutes before placing onto a serving platter. Drizzle over the blood orange sauce and garnish with coriander. Serve with steamed rice and Asian greens.

Tip: You can use plums, blood oranges cherries or even regular oranges-depending on Seasonality and availability.

Recipe by Courtney Roulston