- Pre-heat oven to 200c, gas mark 6. Heat a dry frying pan, cook the duck breasts skin side down for 5-6 minutes until the skin is golden, turn them over and cook for a few more minutes until sealed.
- Place on a baking tray and continue to cook in the oven for 10 minutes, a little longer if you want them well done. Leave to rest.
- Drain off all but 2tbsps of the meat juices, place in a saucepan, mix in the cornflour to a smooth paste, gradually add the chicken stock or water and the rind and juice of 1 clementine.
- Gently heat, stirring until smooth and thickened, season to taste.
- Thinly slice the remaining clementines, place in a shallow pan with the cordial. Bring to a simmer, cook gently until the cordial is syrupy and the clementine slices softened and candied.
- Slice the duck, serve with the orange sauce and candied oranges.
- Accompany with new potatoes and a watercress salad or green vegetables.
Cook’s Tip: Make the candied oranges ahead of time, keep chilled and simply warm through.
Recipe from bottlegreen.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This makes a lovely supper dish when entertaining over Christmas. You could even use it as a replacement to turkey
4 duck breasts 3 clementines 6tbsps bottlegreen elderflower cordial 1 tbsp. cornflour 150ml chicken stock or water
Time: 40 minutes Serves: 4 Nutrition: n/a