Duck breast with candied clementine and edlerflower sauce

Duck breast with candied clementine and edlerflower sauce


  1. 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.
  2. 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.
  3. 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.
  4. Gently heat, stirring until smooth and thickened, season to taste.
  5. 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.
  6. Slice the duck, serve with the orange sauce and candied oranges.
  7. 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.

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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