Marshallese-style Orange Duck

Ingredients

In the Marshallese-style Orange Duck, we adapt the traditional French Canard à l'orange to incorporate Marshallese flavors and ingredients. The original dish uses traditional French spices and cooking techniques, while the adapted version infuses the dish with local Marshallese spices, giving it a tropical twist. Additionally, the original recipe often uses a whole duck, while the Marshallese-style version may use duck breast or leg meat for convenience. We alse have the original recipe for Canard à l'orange, so you can check it out.

• 4 duck breasts (500g / 1.1lb) 4 duck breasts (500g / 1.1lb)
• 4 oranges, juiced and zested 4 oranges, juiced and zested
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• 1 tablespoon ginger, grated (15g) 1 tablespoon ginger, grated (15g)
• 1 tablespoon garlic, minced (15g) 1 tablespoon garlic, minced (15g)
• 1 teaspoon chili flakes (5g) 1 teaspoon chili flakes (5g)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 32g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the orange juice, orange zest, soy sauce, honey, ginger, garlic, chili flakes, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the duck breasts in a shallow dish and pour the marinade over them. Ensure the duck is fully coated. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Remove the duck breasts from the marinade, reserving the marinade for later use.
4. 4.
   Sear the duck breasts in the skillet for 3-4 minutes on each side, or until golden brown. Reduce the heat to medium-low and continue cooking for another 5-6 minutes, or until the duck is cooked to your desired level of doneness.
5. 5.
   Remove the duck from the skillet and set aside to rest.
6. 6.
   In the same skillet, pour the reserved marinade and bring it to a simmer over medium heat. Cook for 5-7 minutes, or until the sauce has thickened slightly.
7. 7.
   Slice the duck breasts and drizzle the orange sauce over them. Garnish with fresh cilantro.
8. 8.
   Serve the Marshallese-style Orange Duck with steamed rice or roasted vegetables.

Treat your ingredients with care...

• Oranges — Choose ripe and juicy oranges for the best flavor. Use organic oranges if possible, as they tend to have a more intense citrus taste.
• Duck breasts — Score the skin of the duck breasts before marinating to allow the flavors to penetrate the meat. Make sure to cook the duck to your desired level of doneness, as it can be served medium-rare or well-done.

Tips & Tricks

• For an extra burst of flavor, add a splash of lime juice to the marinade.
• If you prefer a spicier kick, increase the amount of chili flakes or add a finely chopped chili pepper.
• To achieve a crispy skin on the duck, sear it in a hot skillet before transferring it to the oven to finish cooking.
• If you don't have fresh oranges, you can use bottled orange juice and adjust the sweetness accordingly.
• For a more festive presentation, garnish the dish with orange slices and sprinkle some toasted sesame seeds on top.

Serving advice

Serve the Marshallese-style Orange Duck as the main course of a special dinner or a celebratory meal. Pair it with steamed rice or roasted vegetables to complement the flavors. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the sliced duck breasts on a platter, drizzle the orange sauce over them, and sprinkle with fresh cilantro. Place a few orange slices around the platter for an attractive presentation. Serve with a side of steamed rice or roasted vegetables.