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My recipe
Duck Breast with Corsican Clementines
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
- 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.
- Allow the skin to brown nicely, then turn and cook over medium heat for 8-10 minutes longer for medium-rare.
- Remove the duck breasts and keep them hot.
- Grate the zest of 2 clementines and squeeze the juice.
- 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.
- Peel 8 clementines and separate into segments. Heat them in the sauce for 3 minutes without boiling.
- To serve: place the clementine segments and duck breasts on plates and spoon the sauce over top.
Thoughts and Ideas
A recipe from Henri Boutier, Chef of La Villa Corse in Paris
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