Pan Seared Duck Fillet with Sticky Blood Orange Dressing, Chili & Tender-Stem Broccoli

Jan 6, 2017 | Duck Recipes, Recipes

Add a little luxury to your mid-week meal with this quick and easy Pan Seared Duck Fillet with Sticky Blood Orange Dressing recipe from the team at The Dorking Butchery.

Ingredients (Serves 2)

  • 2x Duck Fillets (from The Dorking Butchery, of course)

For the marinade:

  • 3 tbsp Soy Sauce
  • 1 stick of lemongrass, bashed
  • 2 garlic cloves, finely chopped
  • Large thumb sized peice of ginger, finely chopped
  • 2x Star Anise

For the sauce:

  • Large thumb sized peice of ginger, finely chopped
  • 1x Birds Eye Chili
  • 1 stick of lemongrass, finely chopped
  • Pinch of Brown Sugar
  • 2-3 Blood Oranges

To serve alongside:

  • Tenderstem Broccoli
  • Sprinkle of Sesame Seeds


  1. Marinade the duck fillet overnight in soy sauce, lemongrass, garlic, ginger and star anise. (Or,  buy pre-marinaded Dorking Butchery oriental duck fillets – simple as, innit!).
  2. Finely slice fresh ginger, birds eye chili (with the seeds for extra heat if you like it hot) and lemongrass.
  3. In a ridiculously hot pan, crisp the duck up, fat side down for 4 mins on both sides. Remove and leave to rest to one side.
  4. In the same pan, add the ginger, chili & lemongrass mix with a decent pinch of brown sugar and the juice of 2-3 blood oranges. Get over to Oliver’s Surrey Hills Farm Shop for your blood oranges, a fantastic greengrocers that’s newly opened opposite our Butchery. Just squeeze the juice in, without worrying too much about quantities.
  5. Rapidly reduce the juice until sticky and thick.
  6. Meanwhile, plunge the tender-stem into viciously boiling water for approx 1 min. The idea is to keep the broccoli vibrant green and with a bite to it.
  7. Go back to the duck, by now it’s been resting for a good few mins, slice it and you’ll find it’s pink, lovely if you like it that way. If not, add it back into the pan with the blood orange dressing and gently warm for just over a min to cook through to medium.
  8. Sprinkle broccoli with sesame seeds and an extra splash of light soy sauce and its time to plate up. Pop the sliced duck on top of the broccoli and spoon the sticky dressing all over and around!
  9. Nice one, you’ve smashed it! Now eat the thing! Et voila.