Glazed duck breast with orange–star anise sauce

Ingredients

• 4 duck breasts (about 200 g each)
• Salt and freshly ground black pepper
• 2 shallots, finely chopped
• Juice of 3 oranges (about 200 ml)
• Zest of 1 orange
• 3 star anise
• 2 tbsp honey
• 100 ml red wine
• 600 g parsnips, peeled and chopped
• 40 g unsalted butter
• 4 tbsp heavy cream
• Pinch of nutmeg
• Fresh thyme sprigs and thin orange slices for garnish

Instructions

1. 1

   Take the duck breasts out of the fridge 30 minutes before cooking. Score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Pat the meat dry with paper towels and season generously with salt and pepper.Preheat the oven to 180°C (conventional heat).Place the duck breasts skin-side down in a cold ovenproof frying pan. Put the pan over medium heat and render the fat slowly for 8 to 10 minutes, until the skin is golden brown and crisp. Turn the meat over and sear for a further 2 minutes on the other side.Slide the pan into the oven and cook the duck breasts for another 8 to 10 minutes (rosé) or longer to taste. Then let the meat rest for at least 5 minutes under aluminium foil.Meanwhile, make the sauce. Pour off most of the duck fat from the pan and return the pan to medium heat. Add the shallot and sweat for 2 minutes. Then add the orange juice, orange zest, star anise, honey and red wine. Reduce the sauce until it reaches a light, glossy consistency, about 8 to 10 minutes. Season with salt and pepper and remove the star anise.For the parsnip purée, cook the parsnips in salted water until tender, about 15 minutes. Drain and purée together with the butter, cream and a pinch of nutmeg until smooth. Taste and adjust seasoning.Slice the duck breast and serve on a warm plate. Spoon the parsnip purée alongside, drizzle with the orange–star anise sauce and garnish with fresh thyme sprigs and a few thin orange slices.