Duck breasts with fruity clementine & cranberry sauce
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- 2 x 340g packs Gressingham duck fillets
- 4 clementines
- 1 tbsp groundnut oil
- 1 shallot, finely chopped
- 200g cranberries, fresh or frozen
- 25g sugar
- 4 tbsp Asda Fine Cut Marmalade
- Leeks, to serve
- Spinach, to serve
- Peas, to serve
Pat the duck skin with kitchen paper. Leave in the fridge for 30 minutes. Score the skin in diagonal lines with a knife
Peel the clementines. Save the peel from one of the clementines – scrape off the white pith with a small sharp knife and cut the peel into fine shreds. Put in a small pan, cover with cold water and heat until simmering. Simmer for 5 minutes or until tender. Drain and set aside.
Purée the clementine flesh in a blender or processor.
Heat the oil in a small pan and cook the shallot over a low heat until soft. Add the clementines and cranberries. Cover and simmer for 5-10 minutes. Add the sugar, marmalade and shredded peel. Stir until the marmalade has melted, set aside.
Pre-heat the oven to 200C/180C Fan/Gas 6. Put the duck breasts skin side down in a frying pan. Cook over a medium heat for 5 minutes until the skin is golden brown and the fat has run out. Drain and reserve the fat. Turn the breasts over and cook for 1 minute. Move to a roasting tin and cook in the oven, skin side up for 9-15 minutes, depending how pink you like your duck.
Leave to rest for about 10 minutes. Reheat the sauce and serve with the duck, leeks, spinach and peas.