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!
Cooking time: 25 mins (plus prep)
- Small saucepan
- Frying pan
- Chopping board
- Small baking tray
- 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
- 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.
- 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.
- Transfer the seared duck breasts to a baking tray and place them in the preheated oven. Cook for about 10-12 minutes.
- 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.
- 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.
- 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.
- Once the time is up, remove the duck from the oven and let it rest for a couple of minutes before slicing.
- To serve, place the sliced duck breasts on a plate. Spoon the apricot, pear, courgette and clementine sauce over the duck.
- Garnish with finely chopped chives and mint leaves.
- 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.