Seared duck breasts with blood orange and star anise from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi
- blood oranges
- dried chiles
- chile flakes
- duck breasts
- fennel seeds
- ground cumin
- red wine
- sherry vinegar
- whole star anise
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
