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Home Geglazuurde eendenborst met sinaasappel-steranijssaus

Christmas Holidays Main course Duck Winter Special

A Christmas dinner should feel special. Glazed duck breast with orange and star anise is exactly that: flavorful, festive and much easier than it looks. You roast the meat with a crisp skin, make a fragrant sauce from freshly squeezed orange and winter spices, and serve it with a velvety parsnip purée. Together on the plate, this is a future Christmas classic.

x_ckl_recipe_markerGlazed duck breast with orange–star anise sauce Juicy duck breast with a glossy orange–star anise sauce and a silky parsnip purée. Impressive on the table, surprisingly doable in the kitchen. How to make glazed duck breast with orange–star anise sauce? Main course French-inspired 4 servings 20 min 10 min 5 min 50 min

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.

Christmas Holidays Main course Duck Winter Special 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 Ovenproof frying pan Oven Sharp knife Cutting board Saucepan Immersion blender or potato masher Paper towels Aluminium foil Zester Frying Pan frying-pan dinner plates dinner-plates Cosy & Trendy Dinner Plates Baltic Luna ø 27 cm - 6 pieces Cosy & Trendy Dinerbord Cosy & Trendy Oven Mitt Fabric Black Chambray Cosy & Trendy Ovenwant BEKA Cooking Pot with Glass Lid - Cicla - Stainless Steel - Ø 20 cm - 2.8 Liters - Suitable for all heat sources Beka Kookpan

Recipe

Glazed duck breast with orange–star anise sauce

Juicy duck breast with a glossy orange–star anise sauce and a silky parsnip purée. Impressive on the table, surprisingly doable in the kitchen.

Course	Main course
Kitchen	French-inspired
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	10 min
Stiffen up min.	5 min
Total	50 min

Equipment

Ovenproof frying pan
Oven
Sharp knife
Cutting board
Saucepan
Immersion blender or potato masher
Paper towels
Aluminium foil
Zester

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

How to make glazed duck breast with orange–star anise sauce?

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.

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A great Christmas dinner starts with the right pan. An ovenproof frying pan with a thick base gives your duck breast that beautiful crisp skin and distributes the heat evenly in the oven. That way every plate becomes a celebration. Choose quality that will last for years.

Tip: make the parsnip purée and sauce in advance and reheat them just before serving. That way you stay relaxed at the Christmas table and can really enjoy the moment. Taste, share and make it an evening to remember.