Roast duck with orange and snow pea salad

Duck is an excellent choice if you're looking for something a little different. It is a rich meat, but the orange sauce and snow-pea salad provide the perfect contrast. Using both the stove top and the oven will result in perfectly cooked breast with a lovely crisp skin.

  • 35 mins cooking
  • Serves 6
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Roast duck with orange and snow pea salad
  • 4 oranges (960g)
  • 1/2 cup (125ml) oyster sauce
  • 1/2 cup (125ml) chinese cooking wine
  • 1/4 cup (55g) brown sugar
  • 6 star anise
  • 6 x 150g duck breast fillets
  • 2 teaspoon peanut oil
  • 2 teaspoon sesame oil
  • 300 gram snow peas, trimmed, sliced thinly
  • 150 gram baby spinach leaves
  • 1 red onion (100g), sliced thinly
  • 2 teaspoon sesame seeds, toasted


Roast duck with orange and snow pea salad
  • 1
    Peel 4 thin strips of rind from one of the oranges. Juice this orange (you need ¼ cup juice); refrigerate.
  • 2
    Combine rind in small saucepan with sauce, cooking wine, sugar and star anise; stir over heat until sugar dissolves. Bring marinade to the boil; remove from heat, cool.
  • 3
    Combine marinade with duck in large bowl. Cover; refrigerate 3 hours or overnight.
  • 4
    Preheat oven to 220°C/200°C fan-forced. Line oven tray with baking paper.
  • 5
    Drain duck; reserve marinade. Heat peanut oil in large frying pan; cook duck, skin-side down, over high heat about 1 minute or until skin is golden brown. Turn duck; cook 1 minute. Place duck, skin-side up, on tray; roast, uncovered, in oven, about 10 minutes or until cooked as desired. Stand duck 5 minutes.
  • 6
    Meanwhile, combine ¼ cup of the reserved marinade with 1 tablespoon water in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Whisk in orange juice and sesame oil.
  • 7
    Segment remaining oranges into medium bowl; add peas, spinach and onion to bowl; mix gently. Divide salad among plates; top with sliced duck, drizzle with warm dressing then sprinkle with sesame seeds.

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