Citrus syrup-glazed duck breast with fragrant rice salad

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For the duck

For the rice

To serve


  1. For the duck, trim the edges of the fat and score the skin with the tip of a sharp knife. Season well with salt and freshly ground black pepper. Heat a frying pan until smoking then add the duck, skin-side down, and fry for 3-4 minutes to render some of the fat. Turn the duck over.

  2. In a bowl, mix together the remaining duck ingredients and pour over the duck. Cook for 2-3 minutes, or until the liquid is thick and glossy.

  3. For the rice, place the rice into a pan with the stock, green beans and red pepper. Bring to the boil and cook for 10-12 minutes, or until the rice is tender. Drain, season with salt and freshly ground black pepper and pack into a small greased glass bowl, then turn out onto a serving plate.

  4. Slice the duck, arrange next to the rice and drizzle over the juices from the pan. Garnish with fresh coriander and orange to serve.

How-to videos

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Scoring skin