Duck breast with mandarin sauce

Duck breast with mandarin sauce

Duck with mandarin? Try the recipe for duck breast with mandarin sauce and delicate purée. Impress your guests with this dish.


  • White wine – 150 ml
  • Garlic cloves – 6 pcs.
  • Parsnip root – 3 pcs.
  • Mandarin – 3 pcs.
  • Butter – 150 g
  • Honey – 1 tablespoon
  • French mustard – 1 tablespoon
  • Black pepper – 1 pinch
  • Duck breast – 300 g
  • Salt – 1 pinch
  • 30% cream – 100 ml
  • Fresh cilantro – 1 tablespoon
  • Fresh ginger – 5 g
  • Fresh thyme – 10 g
  • Potato – 1 pc.


Clean the duck skin, then score it, being careful not to cut into the meat. Season the meat side with black pepper. Place the duck breasts skin-side down on a cold skillet. Sear for a few minutes, rendering the fat, then flip the duck and briefly sear the meat side. Leave the rendered duck fat in the skillet. Line a baking tray with parchment paper. Peel and roughly chop 4 garlic cloves and a few sprigs of thyme, then scatter them on the baking tray. Place the duck on the prepared tray. Roast in an oven preheated to 180°C for about 6-8 minutes. Remove the meat from the oven and let it rest.

In a saucepan, caramelize 2 tablespoons of honey. Add 2 finely chopped garlic cloves and sauté. Then add 2 thinly sliced ginger slices and the segments from 5 peeled mandarins. Pour in the wine, add a few sprigs of thyme and a few crushed coriander seeds. Once the alcohol evaporates, remove the thyme sprigs and blend everything. Pour off the rendered duck fat from the skillet. Pour the blended sauce into the skillet. Deglaze for a moment and then pour the sauce back into the saucepan. Add a few cubes of cold butter. Reduce the sauce over low heat. Add a few thyme leaves, juice from 1 mandarin, and a bit of duck fat. Strain the sauce through a sieve and reduce for a few more minutes. Season with salt, pepper, and a bit more honey.

Peel and dice the parsnip and potato. Cook in water with cream until soft. Then, if needed, drain the water and blend the vegetables. Add a few cubes of butter and blend again. Season with mustard, honey, salt, and pepper. You can add a splash of wine if desired.

Cut segments from the remaining mandarin. Season them with 1 finely chopped slice of ginger, fresh cilantro, and drizzle with olive oil. Place the purée on a plate and drizzle with some sauce. Arrange slices of duck breast on top of the purée and drizzle with more sauce. Garnish with mandarin segments.

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