James Martin cooks roasted five-spice breast of duck with sauce bigarade and cavolo nero for the festive season on Christmas Kitchen with James Martin.
James says: “This duck breast roasted with Christmas spices and served with a rich, citrus sauce, is a simple but classy meal for two.”
The ingredients for the duck are: 2 star anise, 1 cinnamon stick, 4 cloves, ½ tsp cumin seeds, ½ tsp coriander seeds and 2 duck breasts, trimmed and skin scored.
For the sauce bigarade: 3 oranges, zest of 2 oranges and the juice of 3, 1 lemon, zest and juice, 2 tbsp caster sugar, 1 tbsp sherry or balsamic vinegar, 300ml chicken stock and 25g unsalted butter, cut into small pieces.
For the cavolo nero: 50g unsalted butter and 1 head cavolo nero, roughly chopped.