Preheat over to 200 degrees.
Heat oil in large ovenproof frying pan (Le Crueset)
Slash each breast skin and lay skin side down in pan.
Cook until skin starts to brown and crisp (10-15 mins). Transfer pan to oven and cook for at least 20 minutes.
While breasts are cooking, heat oil in a large pan over a high heat. Add spinach and spring onions, garlic and ginger - keep moving around the pan to coat spinach.
Add splash of soy sauce and alow veg to colour.
Remove duck from oven - cover with foil and allow to rest.
Place orange juice in a smal pan with the honey and chilli and bring to boil, mixing well.
Reduce sauce by half, until it coats the back of a spoon.
Slice the duck. Heap veg onto plate, arrange sliced duck and drizzle over the orange sauce.
Serve with potatoes
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