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You are here: Home / Cuisine / Middle Eastern / Duck with Blood Orange and Star Anise

Duck with Blood Orange and Star Anise

September 27, 2014 by admin Leave a Comment

spiced-duck-pan

Yotam Ottolenghi and Sami Tamimi are my favourite chefs at the moment. Not only are Ottolenghi’s restaurants famous, the cookbooks are sensational. Here’s our second experiment with blood orange.

One my aims on this blog is to share my own inventions, but also to share one great recipe from one of the cookbooks on my shelves and encourage you to go an buy it!

Here’s the recipe on his website. It’s the kind of thing that you’d expect from Kylie Kwong, except that she uses blood plums.

The website has lots of sensational recipes here.

I served it on top of a carrot and sweet potato mash, with asparagus and Jerusalem artichokes, and a chilli as garnish. Very, very yummy.

spiced-cooked-duck

Filed Under: Middle Eastern, Poultry

« Blood Orange Sorbet with Strawberries
Pomegranate and Pistachio Couscous »

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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