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Star anise duck with orange tagliatelle
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Delicious duck and oranges elevated with Asian flair - a gourmet delight!
Ingredients:
  • 14 (14 x 25cm) homemade orange lasagne sheets (see variation on related recipe)
  • 80ml (1/3 cup) soy sauce
  • 1 tsp ground star anise
  • 4 (about 100g each) duck breast fillets, skin on
  • 80ml (1/3 cup) mirin (rice wine)
  • 1/2 tsp sesame oil
  • 1 tsp finely grated fresh ginger
  • 8 green shallots, trimmed, diagonally thinly sliced
  • 2-3 fresh red birdseye chillies, finely sliced
Instructions:
  • Lay lasagne sheets on a tidy work surface. Roll each sheet gently from the shortest end to create a log. Trim and discard the edges. Using a sharp knife, slice the pasta into 6mm intervals crossways. Unravel the pasta.
  • Brush the star anise-infused soy sauce mixture over both sides of each duck breast fillet.
  • In a large heavy-based frying pan over medium-high heat, heat 2 teaspoons of peanut oil until shimmering. Add the duck and cook uncovered for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for 4 more minutes for medium doneness. Let the duck rest on a plate for 5 minutes before slicing thinly across the grain.
  • Mix together the remaining soy sauce and peanut oil with mirin, sesame oil, and ginger in a small bowl.
  • Boil pasta in a generous amount of salted water until al dente, for about 3-5 minutes. Drain and transfer back to the pan. Add the soy sauce mixture, duck, and green shallots. Mix well. Serve on plates, drizzle with leftover sauce, and sprinkle with chili on top.

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