Duck Breast with Corsican Clementines Recipe
Duck Breast with Corsican Clementines
Flavors of Paris and the Ile-de-France
Total time: 30 to 60 minutes

Preparation time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

A recipe from Henri Boutier, Chef of La Villa Corse in Paris

For 4 servings

- 4 duck breasts, about 200 g each
- 10 Corsican clementines
- 1 tbsp. honey
- 600 ml (2 1/2 cups) duck stock
- 10 ml (2 tsp.) clementine liqueur
- Salt and pepper
  1. Before cooking the duck breasts, remove the excess fat and score the skin in a crisscross pattern. In a hot skillet, sear the breasts, beginning skin side down. Season with salt and pepper.
  2. Allow the skin to brown nicely, then turn and cook over medium heat for 8-10 minutes longer for medium-rare.
  3. Remove the duck breasts and keep them hot.
  4. Grate the zest of 2 clementines and squeeze the juice.
  5. Degrease the pan; deglaze with the clementine liqueur and add the clementine juice and zest and honey; reduce for 5 minutes. Add the duck stock and reduce by half. Correct the seasoning.
  6. Peel 8 clementines and separate into segments. Heat them in the sauce for 3 minutes without boiling.
  7. To serve: place the clementine segments and duck breasts on plates and spoon the sauce over top.

Photo : François Bertram / Canetti Conseil. Stylist : Claire Blancherie.

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