Name: Duck breasts with orange, ginger and cinnamon
Yield: Serves 4
Cuisine: India
Ingredients: 4 tbsp maple syrup; 11/2 tbsp pomegranate molasses; finely grated zest of 1 orange, plus juice of 4, plus 4 more oranges cut into segments; 2 tsp ground cinnamon; 4 duck breasts, each 180-200 g; 1 tbsp grated root ginger; salt; 1/2 tsp chilli flakes; 2 tsp ground allspice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

Duck with orange is a typical and deservedly classic French combination, but I have tinkered with the notion, mixing in ginger and cinnamon to create another of my beloved ‘Frindian’ dishes. The duck goes so perfectly with my celeriac gratin that it would be a tremendous shame not to make both. The sweetness of the celeriac and cinnamon flatter the sweet-sharpness of the duck and make it a perfect harmony of flavours. This would be a lovely alternative Christmas dish.

Ingredients

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Ingredients

Method

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