Spiced duck breasts with sticky clementine sauce
- Preparation and cooking time
- Prep:
- Cook:
- plus 20 mins resting
- Easy
- Serves 2
Skip to ingredients
- 2 boneless duck breasts
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 small onionsliced
- 2 clementinessliced
- 1 tsp olive oil
- 50g dried apricotschopped
- 1 tbsp honey
- 175ml warm chicken stock
- rice or creamy mashto serve
Nutrition: Per serving
- kcal444
- fat19g
- saturates6g
- carbs32g
- sugars29g
- fibre6ghigh
- protein33g
- salt2.1g
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.
