Duck Breasts with Spicy Clementine Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 30 min |
| Total: | 1 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Académie Culinaire |
Recipe ingredients
- 4 duck breasts
- Irresistibles extra virgin olive oil*, as needed
- 2 Tbsp. (30 mL) sugar*
- 1 chili (pepper), sliced very thin
- 2 Tbsp. (30 mL) freshly squeezed clementine juice
- 2 clementines, zest only
- 3 clementines, separated into supremes
- Marinade
- 3 Tbsp. (45 mL) grated ginger
- 2 Tbsp. (30 mL) chili (pepper), minced
- 1¼ (310 mL) unsweetened apple juice
- Salt and pepper to taste
Preparation
Score skin of breasts in a diamond pattern, cutting through the fat but not into the meat.
Mix marinade ingredients together, add duck breasts and refrigerate for 1 hour.
Heat olive oil in a skillet and cook breasts, skin side down, over medium-high heat for 15-20 minutes.
Pour off rendered fat regularly and reserve for future use.
Turn breasts over. Add sugar and continue cooking on low heat to caramelize.
Add sliced pepper, clementine juice, zest and supremes and cook a few minutes more.
Remove duck and keep warm.
Reduce sauce on high.
Adjust seasoning.
Pour sauce over duck breasts and garnish with clementine supremes.
Suggestion
Marinating Time: 1 hourClementine zest can be used to flavour any number of dishes. However before zesting clementines, wash them thoroughly to remove the wax coating that protects them from mould so that they keep longer.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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