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Lacquered Duck Breast with Corsican Clementine & Spices

I love citrus … When the temperatures start to drop and the gray sets in, citrus fruits put a little sunshine and vitamins on our plate. Pomelos, oranges, kumquats (no offense to Chef Damien), I cook them with pleasure!

At the moment, it’s clementine season, and not just any, Corsican clementine !! Very small and cute with its leaves, it is full of flavor, sweet and slightly tart. I fill them up as soon as they arrive on the stalls because it unfortunately does not last long.

Magret-clementine-Corsica-4267

And above all, don’t come with the odd-named varieties of clementines that can be found on the shelves of hypermarkets (yes, I am thinking of “clemenvilla”). I don’t find them really good: they have little taste and in addition an almost rubbery texture … beurkkkk nothing to do with my pretty Corsican clementines πŸ˜‰

For my recipe of the day, I chose to cook them in a savory version to revisit the traditional duck with orange: duck breast, spices, honey for a beautiful lacquer full of flavors!

Ingredients

  • 2 duck breasts
  • 5 Corsican clementines
  • 1 tbsp wine vinegar
  • 3 tbsp honey
  • 1 cinnamon stick
  • 2 star anise
  • 3 grain grain black pepper

Instructions

  • Cut the breasts on the skin side by crisscrossing them without going to the flesh.
  • Place the duck breasts, skin side down, in a cold pan then place over medium heat. Cook until the excess fat has melted (if necessary empty the fat during cooking) and the skin is golden brown and crispy.

For the sauce

  • Squeeze 4 clementines, collect the zest from the fifth then peel it and reserve the quarters.
  • Deglaze the duck pan with the clementine juice, add the vinegar then the spices, the clementine quarters and finally the honey.
  • Reduce by half over very low heat, the sauce should simmer but not boil.
  • Serve the duck breasts sliced ​​and topped with the sauce with the candied clementine quarters.