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

  • ground cumin
  • duck breasts
  • fennel seeds
  • whole star anise
  • sherry vinegar
  • red wine
  • chile flakes
  • dried chiles
  • blood oranges

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Notes about this recipe

  • 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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