Inspired by Honk!

Ugly Duckling a l’Orange

In this story of the Ugly Duckling, the cat introduces himself to Ugly by attempting to cook up this fantastic dish!
Servings

Servings:

2
Ready in

Ready In:

45 mins
Mealtime

Good For:

Dinner
Ugly Duckling a l’Orange

Since it first hatched in 1993, Stiles & Drewe’s musical, Honk!, has winged its way around the world in over 8,000 productions and in many different languages. Winner of multiple awards, including the 2000 Olivier Award for Best Musical, this heartwarming celebration of being different is sure to delight audiences of all ages with its sparkling wit and memorable score.

Ugly looks quite a bit different from his darling duckling brothers and sisters. The other animals on the farm are quick to notice and point this out, despite his mother’s protective flapping. Feeling rather foul about himself, the little fowl finds himself on an adventure of self-discovery, all the while unknowingly outwitting a very hungry Cat. Along the way, Ugly meets a whole flock of unique characters and finds out that being different is not a bad thing to be.

Perfect for casts of all sizes and budgets, small or large, Honk! is a popular family-friendly pick. The musical is also ideal for showcasing the talents of younger actors. With its bouncing score and universal story, this touching musical with plenty of heart will captivate audiences.

Ingredients

2 Duck Breasts (skin on)
Salt
Pepper
400ml Orange Juice
1 Orange (zested and sliced into wedges)
4 Garlic Cloves
1 tbsp Rosemary
100ml Honey
Broccoli (cooked, to serve)
New Potatoes (boiled, to serve)

This week I’m performing with my amateur dramatics group, in a production of Honk! It’s the story of the Ugly Duckling and his adventures meeting interesting characters whilst trying to find his way home. Early in the show, the Cat makes friends with Ugly and suggests he come over for dinner. What’s on the menu? Well Duck a l’Orange of course, so I thought I’d have a go at making it at home too!

Step by Step Instructions

Step 1
Pat dry the duck breasts. Turn skin side up and cut a criss-cross pattern into the skin making sure not to cut into the meat. Season with salt and pepper.
Step 2
Place the duck breasts in a frying pan, skin side down, and set the pan over medium heat. Cook until the skin is crisp and golden, 10-15 minutes. Pour off any excess fat regularly whilst cooking. When the duck skin is crisp and golden and no more fat coming off, raise the heat to medium high, flip the breasts and cook skin side up for 1 minute. Sear the other sides quickly too, then transfer the breasts to a baking tray, skin side up with a sprinkling of rosemary and orange zest over. Preheat the over to 180°C.
Step 3
Place the pan back over the heat with the remaining duck fat in the pan. Add the orange juice and honey. Crush the garlic cloves then add to the sauce. Let the sauce cook over medium heat until reduced by half, about 5-10 minutes. When the sauce has reduced, take off the heat and remove the garlic cloves.
Step 4
Glaze the duck breasts with a third of the orange sauce then place uncovered into oven. Cook for 5 minutes then remove from oven and glaze again with another third of the sauce. Cook for another 5 minutes in the oven. Take out the oven and wrap the cooked duck breasts in aluminium foil and let rest for 5 minutes. Heat the remaining orange sauce. Serve the duck with cooked new potatoes, broccoli and the sauce poured over.

Ugly Duckling a l'Orange

In this story of the Ugly Duckling, the cat introduces himself to Ugly by attempting to cook up this fantastic dish!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine French
Servings 2 people
Calories 468 kcal

Equipment

  • Aluminium foil
  • Frying pan
  • Baking Tray

Ingredients
  

  • 2 Duck Breasts skin on
  • Salt
  • Pepper
  • 400 ml Orange Juice
  • 1 Orange zested and sliced into wedges
  • 4 Garlic Cloves
  • 1 tbsp Rosemary
  • 100 ml Honey
  • Broccoli cooked, to serve
  • New Potatoes boiled, to serve

Instructions
 

  • Pat dry the duck breasts. Turn skin side up and cut a criss-cross pattern into the skin making sure not to cut into the meat. Season with salt and pepper.
  • Place the duck breasts in a frying pan, skin side down, and set the pan over medium heat. Cook until the skin is crisp and golden, 10-15 minutes. Pour off any excess fat regularly whilst cooking. When the duck skin is crisp and golden and no more fat coming off, raise the heat to medium high, flip the breasts and cook skin side up for 1 minute. Sear the other sides quickly too, then transfer the breasts to a baking tray, skin side up with a sprinkling of rosemary and orange zest over. Preheat the over to 180°C.
  • Place the pan back over the heat with the remaining duck fat in the pan. Add the orange juice and honey. Crush the garlic cloves then add to the sauce. Let the sauce cook over medium heat until reduced by half, about 5-10 minutes. When the sauce has reduced, take off the heat and remove the garlic cloves.
  • Glaze the duck breasts with a third of the orange sauce then place uncovered into oven. Cook for 5 minutes then remove from oven and glaze again with another third of the sauce. Cook for another 5 minutes in the oven. Take out the oven and wrap the cooked duck breasts in aluminium foil and let rest for 5 minutes. Heat the remaining orange sauce. Serve the duck with cooked new potatoes, broccoli and the sauce poured over.
Keyword Honk, Musical

Sources and Inspiration:

Inspiration

Recipe idea

Honk!
Honk!
Honk!
Honk!
Honk!
Honk!

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