Maple-Glazed Duck with Orange
Pan-seared duck breasts glazed with maple syrup, soy sauce, ginger and orange, served with peppery watercress and a fresh citrus dressing. A rich yet vibrant main course with a sweet, savoury and tangy finish.
Equipment
- Frying Pan, Nonstick
- Knife
- Roasting tin
- spoon
Ingredients
- 4 duck breasts
- 2 tablespoons extra virgin olive oil
- 1½ tablespoons fresh root ginger finely grated
- ½ orange juiced and zested
- 2 oranges peeled and segmented
- 2½ tablespoons maple syrup
- 3½ tablespoons soy sauce
- 1 plus extra ½ tablespoon sunflower oil
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 100 g watercress
Instructions
- Combine the soy sauce, maple syrup, honey and orange juice in a saucepan and bring to a simmer.
- Heat a nonstick frying pan, add the ginger and simmer until the glaze thickens and becomes sticky.
- Set the glaze aside to cool.
- Preheat the air fryer to 180°C.
- Pat the duck skin very dry with paper towel.
- Place the duck legs in the air fryer basket in a single layer, skin-side up.
- Cook for 25 minutes, turning twice, until the skin begins to crisp.
- Brush generously with the glaze and cook for a further 5 to 10 minutes, until caramelised and cooked through.
- Transfer the duck to a warm plate and allow it to rest.
- Make the dressing by combining the extra soy sauce, extra maple syrup, rice vinegar, sesame oil and extra virgin olive oil.
- Divide the watercress and orange segments between four plates.
- Top each portion with duck and drizzle with the remaining dressing.
Notes & Wine Advice
Serving Suggestions
Serve the glazed Duck on a bed of fresh watercress and orange segments, with the dressing spooned over just before serving. The combination is substantial enough for a Main Course, although roasted potatoes or steamed vegetables can be added for a larger meal.Recipe Notes
Pat the duck skin thoroughly dry before cooking to help it become crisp. Apply the maple glaze during the final stage of cooking because its high sugar content can burn if exposed to intense heat for too long. Allow the cooked duck to rest before serving. This gives the meat time to settle while you prepare the watercress, orange segments and dressing.Variations
For a sharper glaze, add a little extra orange juice or rice vinegar. For additional warmth, increase the fresh ginger. The watercress can also be combined with other peppery salad leaves if desired.Storage Advice
Store leftover cooked duck separately from the watercress and orange salad in airtight containers in the refrigerator and use within 2 days. Reheat the duck thoroughly before serving and prepare fresh watercress for the best texture.Wine Advice
A fruity Pinot Noir pairs particularly well with rich duck, orange and the sweetness of maple syrup. A Riesling is a good white-wine alternative, with enough freshness to balance the glaze and rich duck meat.Nutrition values
Serving: 290 gr | Calories: 485 kcal | Carbohydrates: 25 g | Protein: 34 g | Fat: 29 g | Saturated Fat: 7 g | Sodium: 980 mg | Sugar: 20 g