Every now and again a simple sauce can blow your mind with its insane burst of flavour. I have teamed this sauce up with duck or crispy skinned chicken either on their own or accompanied with a simple Asian salad of carrot, chili, spring onions, bean shoots, coriander, and orange segments.
You will need
4 chicken breasts with skin on and bone attached or 4 duck breasts with skin on
1 carrot julienned
1 chili – finely chopped
4 spring onions finely chopped
2 handfuls of bean shoots
1 bunch coriander – roughly torn
1 orange – cut into segments
3 teaspoons grated orange rind
3cm piece ginger, grated
3 cardamom pods, bruised
3/4 teaspoon caraway seeds
1/4 cup orange juice – freshly squeezed is best
Pinch of cloves (ground)
¼ cup honey
1/2 cup chicken stock
1/2 red chili – finely chopped
3 teaspoons fresh coriander – finely chopped
For the poultry
In a hot, oiled pan fry the chicken or duck skin side down until crisp. Remove from pan and put into a roasting tray skin side up and cook in a moderate oven aprox 25-30min (if using duck don’t let it cook for too long).
For the sauce
Melt the butter in a frying pan and cook the orange rind, ginger, clove, chili, cardamom and the caraway seeds. Stir until fragrant.
Stir in the orange juice, honey and chicken stock, bring the sauce to boil and then reduce the heat. Simmer for about 2 minutes or until the mixture thickens slightly – add more stock and orange juice if it thickens too quickly. Stir in the coriander. Remove the cardamom pods before serving.
Get all the chopped salad ingredients and add to individual bowls. Take out the duck or chicken from the oven and rest on top of the salad. Drizzle over the sauce and serve.