Juniper Roast Duck With Orange
Ready in about 30 minutes
4 skinless and boneless duck breasts, visible fat removed
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85ml unsweetened, freshly squeezed orange juice
255ml chicken stock
2 level tbsp pomegranate molasses
6-8 black peppercorns
4-5 juniper berries, crushed
Fresh orange segments and pomegranate seeds, to serve
Chopped fresh flat-leaf parsley, to serve
There’s no better time of year to get together over a meal with friends and loved ones… and there’s no easier way to make it work for your weight loss than by switching to Frylight. Using the low-calorie cooking spray to roast, fry, sauté or bake saves you 6 Syns for every tablespoon of oil you replace. That means it’s simple to make lightened-up versions of your favourite dinner-party recipes that everyone will love as much as you do. Ideal for cooking meat, fish and even your turkey dinner, Syn-free Frylight is great for jazzing up sides, too. Spritz over parboiled veg before roasting to help create golden potatoes, perfect parsnips and tender carrots without adding Syns. Or try our wintry twist on classic duck à l’orange, served with a Brussels sprouts stir-fry, and impress your guests while staying merrily on track!
1 Preheat your oven to 200°C/fan 180°C/ gas 6. Make 3-4 shallow diagonal slashes into each duck breast and season.
2 Spray a large, ovenproof, non-stick frying pan with Frylight and place over a medium heat. Fry the duck breasts for 2-3 minutes on each side, then remove from the pan, cover and keep warm.
3 Add the orange juice, stock, molasses, peppercorns and juniper berries to the pan and bubble for 10 minutes, or until reduced. Return the duck to the pan, spoon over the sauce and transfer to the oven for 6-8 minutes, until the duck is cooked but still slightly pink in the centre, or done to your liking.
4 Remove the duck from the oven, cover with foil and leave to rest for 4-5 minutes. Divide the duck and sauce between 4 plates. Serve with the orange segments and scatter over the pomegranate seeds and chopped parsley. Syns per serving: 2