Duck Breasts with Mandarin Marmalade Sauce

    June 27, 2016

    • Yields: 2


    2 Duck breasts, weighing about 175-225 g (6-8 oz) each, skin on and scored


    2 tbsp Freshly squeezed orange or mandarin juice

    3 tbsp Bonne Maman Mandarin Marmalade

    1 tbsp Olive oil

    Salt and freshly ground pepper


    1Preheat the oven to 200°c (fan oven 180°c), gas mark 6.

    2Heat a heavy pan without any fat for a few minutes until very hot.

    3Add the duck breasts, skin side down, and cook for 5-6 minutes until the skin is crisp and golden brown.

    4Turn the breasts over and transfer them to a roasting tin

    5Place in the centre of the preheated oven and cook for about 10 minutes.

    6Remove and leave to rest on a warm dish.

    7While the duck is resting, place the juice and the marmalade in a pan.

    8Heat gently until the marmalade has melted and stir in the oil. Season to taste.

    9Slice the duck breasts diagonally, place on warm plates and pour over the marmalade sauce.


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