Clementine & Apricot Duck

Get ready for a flavour-packed dish! Pan-seared duck breast finished off in the oven for that perfect crispy skin and juicy interior. Thinly sliced and topped with a heavenly fruity-savoury sauce, it's perfect on its own or with your favourite carb for a satisfying meal. Bon appétit!

  • Thuy Pham Recipe
  • Duck Recipe

Cooking time: 25 mins (plus prep)

Serves 2



  • Small saucepan
  • Frying pan
  • Chopping board
  • Knife
  • Small baking tray
  • Bowl



  • 2 duck breasts
  • 2 pinches of salt
  • 5g chives, finely chopped (for garnish)
  • 2 sprigs of mint, leaves plucked (for garnish)
  • 2 apricots, sliced into bite-sized pieces
  • 2 pears (any hard variety), sliced into bite-sized pieces
  • 4-6 baby courgettes, sliced into bite-sized pieces
  • 2 tsp vegetable oil


For the Sauce:

  • Juice of 4 clementines, strained
  • 4 garlic cloves, minced
  • 2 shallots or 1 red onion, minced
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 2 pinches of salt


  1. Preheat the oven to 190°C fan. Score the skin of the duck breasts lightly and season them with a pinch of salt on both sides.
  2. Heat a pan over medium-high heat and add the vegetable oil. Once the oil is hot, sear the duck breasts skin-side down, until it is golden and crispy. This should take about 4-5 minutes. Flip the duck breasts and sear the other side for an additional 2-3 minutes.
  3. Transfer the seared duck breasts to a baking tray and place them in the preheated oven. Cook for about 10-12 minutes.
  4. While the duck is in the oven, prepare the sauce. In a saucepan, sauté the minced garlic and shallots (or red onion) until they become translucent and aromatic.
  5. Add the clementine juice to the pan, along with soy sauce, sesame oil, honey (or sugar) and a pinch of salt. Stir and let the sauce simmer for a few minutes until it thickens slightly.
  6. Add the sliced apricots, pears, and baby courgettes to the sauce. Cook for a few minutes until the fruits and vegetables are slightly softened but still retain their texture.
  7. Once the time is up, remove the duck from the oven and let it rest for a couple of minutes before slicing.
  8. To serve, place the sliced duck breasts on a plate. Spoon the apricot, pear, courgette and clementine sauce over the duck.
  9. Garnish with finely chopped chives and mint leaves.
  10. Enjoy your delicious clementine duck! Serve it with your choice of carbs for a complete and satisfying meal.

Professional chef, restaurateur and author, Thuy Pham has created this delicious recipe exclusively for Rangemaster using her Leckford Deluxe 110cm Dual Fuel range cooker.

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