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.
