Spiced duck breasts with sticky clementine sauce
- Silvana Franco
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Serves 2
Easy
Prep: 10 mins
Cook: 30 mins
plus 20 mins resting
A star rating of 4.3 out of 5.3 ratingsRate
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Pair the classic combination of duck and citrus in this easy air fryer dish. Enjoy with rice or creamy mash and the sticky clementine and apricot sauce
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Next, see our simple recipe for how to cook duck breast.
Ingredients
Nutrition
Units:
MetricUS
-
2 boneless duck breasts
-
½ tsp ground cinnamon
-
½ tsp ground ginger
-
1 small onion
sliced
-
2 clementines
sliced
-
1 tsp olive oil
-
50g dried apricots
chopped
-
1 tbsp honey
-
175ml warm chicken stock
-
rice or creamy mash
to serve
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Nutrition: Per serving
-
kcal444
-
fat19g
-
saturates6g
-
carbs32g
-
sugars29g
-
fibre6g
high
-
protein33g
-
salt2.1g
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Method
-
step 1
Pierce the duck skin all over with a skewer. Mix together the cinnamon, ginger and ½ tsp fine sea salt, then rub all over the duck breasts. Set aside at room temperature for 20 mins.
-
step 2
Heat the air fryer to 200C. Put the onions and clementines in a small casserole dish, toss with the oil and cook in the air fryer for 5 mins.
-
step 3
Pat the duck breasts dry with kitchen paper, then place skin-side up on top of the onion and clementine mix. Cook for 10 mins, stirring the onions and clementines halfway through to coat them in the duck fat.
-
step 4
Lower the temperature to 190C. Stir the apricots, honey and stock together, then pour into the casserole dish. Cook for 5 mins, until the duck skin is crispy, then lift the duck out onto a warm plate and rest for 5 mins.
-
step 5
Cook the sauce for a final 5 mins to thicken. Serve the duck and sauce in shallow bowls with rice or mash.
Recipe from Good Food magazine, Air fryer Christmas 2024
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A star rating of 4.3 out of 5.3 ratings
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