Seared duck breasts with blood orange and star anise from Ottolenghi - The Cookbook (page 128) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • TrishaCP on April 08, 2020

    I had the exact same reaction as joneshayley. Good but no repeat. I definitely don’t feel the blood oranges are a necessity - I think regular oranges would work. I was intimidated by the sheer amount of star anise that was called for, but somehow it didn’t overpower the dish. It was just kind of there. Also, make sure to wipe the duck free of the fennel seed marinade before roasting.

  • joneshayley on February 02, 2020

    This was pleasant but I won’t repeat it.

  • csafreno on January 10, 2011

    Very nice dish. Cooking time for the duck was just a bit too long for my taste, but the flavors are delicious. The fennel rub and blood orange really show through, and the dried chilis give it a nice little kick.

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