Duck Breasts with Mandarin Marmalade Sauce » Northern Life Magazine

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.


0 Reviews


All fields are required to submit a review.