Duck breasts with fruity clementine & cranberry sauce

Duck breasts with fruity clementine & cranberry sauce

Tangy cranberries give a festive twist to this delicious dish

, 21 September 2015

(2 votes)

Duck breasts with fruity clementine & cranberry sauce
  • 50 Mins

  • Serves: 4

  • Price: £2.34 per serving

Nutritional Info
Each 364g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 554kJ/132kcal.
  • 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.