Crisp Duck Breasts Á La Mandarine
This recipe is simple to follow but packs a punch when it comes to flavour. A one pan dish, you don’t even need to turn the oven on. This spiced citrusy sauce really marries well with the rich duck flavour and cuts through the morish fattiness of the crispy duck skin.
Enjoyed with Recipe Tin Eats’ sautéed green beans with garlic, hassle-back salad and a bistro style salad.
Crisp Duck Breasts à la Mandarine
Print RecipeIngredients
- 4 duck breasts (200g each), skin scored
- 2 mandarins, halved horizontally
- 90g honey
- 60ml sherry vinegar
- 80ml mandarin juice
- 2 star anise
- 1 cinnamon quill
- 1 small sprig fresh bay leaves
Instructions
- Heat a large frying pan over medium high heat. Season duck breasts with 1 tsp salt flakes and place skin-side down in pan. Reduce heat to low and cook until skin is golden and crisp (10 minutes), draining off fat as it renders; reserve 1 tbsp fat. Turn duck, increase heat to high and cook until browned and medium-rare (3-4 minutes).
- Remove duck from pan and transfer to a warm place, cover loosely with foil and set aside to rest. Return pan to medium-high heat and add reserved rendered duck fat. Add mandarin halves cut-side down and cook until golden (1-2 minutes). Add honey, vinegar, mandarin juice, star anise, cinnamon and bay leaves, and cook until reduced and sticky (3-4 minutes). Return duck and any resting juices to the plan, season and serve.
Crisp Duck Breasts Á La Mandarine