Orange Chili Duck with Cabbage Pasta and Anchovy Breadcrumbs
The pasta is based slightly off this recipe, the best bit being the delicious albeit weird sounding anchovy breadcrumbs. They’re amazing and would work in quite a lot of dishes to add a bit of crunch and salt, and only take 5 minutes to make.
My version of the pasta used a different type of cabbage and likely wasn’t nearly as nice as that recipe, so I suggest you just make that. The breadcrumbs recipe though, I will copy over, as you can put them on anything.
- 1 orange, zest and whole orange in half
- Sea salt
- 1 red chili, chopped
- 2kg whole duck
In a mortar and pestle, mash the zest, salt, and chili. Spread and massage this into the skin of the duck. Put the orange halves in the duck cavity, and tie the legs shut with some butchers twine. Cook at 180C / 350F for about an hour, until the skin is crispy. If it’s not crispy yet, crank the oven and cook for 10 minutes more.
Ingredients (anchovy breadcrumbs, from the New York Times):
- 1/2 cup breadcrumbs
- 4 anchovies
- 2 garlic cloves, diced
- 2 tbsp butter
Melt the butter and add the anchovies. Cook and mash until you had a paste, then add the garlic and cook for another minute or so. Add in the breadcrumbs and coat with the butter. Cook until golden brown, stirring occasionally. Serve with absolutely anything.