Duck breasts with fruity clementine & cranberry sauce

Duck breasts with fruity clementine & cranberry sauce

Tangy cranberries give a festive twist to this delicious dish.

By , 21 September 2015
Duck breasts with fruity clementine & cranberry sauce
  • Ready in: 50 mins
  • Serves: 4
  • Price: £2.34 per serving
Nutritional Info
Each 364g serving contains
  • Fat med
    19.9g
    28%
  • Saturates low
    4.8g
    24%
  • Sugars med
    26.1g
    29%
  • Salt low
    0.2g
    3%
  • Energy 2018KJ 482KCAL
    24%
of your reference intake.
Typical energy values per 100g: 554kJ/132kcal.
Ingredients
  • 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
Method
  • 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.