You’ll Need
For the Duck
2 duck breasts
1 tsp Chinese five spice
1 tbsp orange marmalade
Juice of 1 orange
Zest of ½ orange
1 tsp honey
1 tsp light soy sauce
Sea salt
Freshly cracked black pepper
For the Crispy Potatoes
500g baby potatoes, halved
1 tbsp olive oil
1 tsp garlic powder
1 tsp chopped thyme
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Orange wedges
Fresh thyme
Optional but Dangerous
Toasted sesame seeds
Crispy shallots
Buttered carrots
Extra orange glaze
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, garlic powder, thyme, sea salt and black pepper.
Air fry for 20–22 minutes, shaking every 5–6 minutes until beautifully crisp and golden.
Meanwhile, score the duck skin in a shallow criss-cross pattern, taking care not to cut into the meat.
Season the duck with the Chinese five spice, sea salt and freshly cracked black pepper.
In a small bowl, whisk together the orange marmalade, orange juice, orange zest, honey and soy sauce.
Place the duck breasts into the air fryer skin-side up.
Cook at 200°C for 10 minutes.
Brush generously with the orange glaze, then continue cooking for 4–6 minutes, until the skin is crisp and the glaze has become sticky and lightly caramelised.
Remove the duck and rest for 6 minutes before slicing.
Plate the crispy potatoes, add the sliced duck and drizzle over any remaining warm glaze.
Serve immediately with Tenderstem broccoli and fresh orange wedges.