Duck Breast with Corsican ClementinesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:400.9 kcal
Proteins:11.3 g
Fats:38.9 g
Carbohydrate:0.5 g
Fibers:0 g
Sugar:0.5 g
Cholesterol:75.1 mg
Sodium:62.3 mg
Calcium:11.1 mg
Energy:1420 kcal
Proteins:40.2 g
Fats:137.7 g
Carbohydrate:1.7 g
Fibers:0 g
Sugar:1.6 g
Cholesterol:266 mg
Sodium:220.6 mg
Calcium:39.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
200
g
duck breasts
10
corsican clementines
15
ml
honey
600
ml
duck stock
10
ml
clementine liqueur
salt and pepper
METHOD
- Before cooking the duck breasts, remove the excess fat and score the skin in a crisscross pattern. In a hot skillet, sear the breasts, beginning skin side down. Season with salt and pepper.
- Allow the skin to brown nicely, then turn and cook over medium heat for 8-10 minutes longer for medium-rare.
- Remove the duck breasts and keep them hot.
- Grate the zest of 2 clementines and squeeze the juice.
- Degrease the pan; deglaze with the clementine liqueur and add the clementine juice and zest and honey; reduce for 5 minutes. Add the duck stock and reduce by half. Correct the seasoning.
- Peel 8 clementines and separate into segments. Heat them in the sauce for 3 minutes without boiling.
- To serve: place the clementine segments and duck breasts on plates and spoon the sauce over top.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
CHEF'S NOTES
A recipe from Henri Boutier, Chef of La Villa Corse in Paris
