Clementine and Apricot Duck

Prep 5 minutes | 25 minutes cooking time | Serves 2

Equipment:

• A small saucepan
• A frying pan
• Chopping board
• Knife
• Small baking tray
• A bowl

Ingredients:

• 2 tsp of vegetable oil
• 2 duck breasts
• 2 apricots, sliced into bite-sized pieces
• 2 pears (any hard variety) sliced into bite-sized pieces
• 4-6 baby courgettes, sliced into bite-sized pieces
• 1 teaspoon of finely chopped chives for garnish
• 2 sprigs of mint leaves plucked for garnish
• 2 pinches of salt

Sauce Ingredients:

• Juice of 4 clementines, strained
• 4 minced garlic cloves
• 2 minced shallots or 1 minced red onion
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey or sugar
• 2 pinches of salt

Instructions:

1. Preheat your oven to 190C  fanbake. Lightly score the skin of the duck breasts and season with a good pinch of salt on both sides.
2. Heat a pan over a high-medium heat with the vegetable oil. Once the oil is hot, sear the duck breasts skin side down until they are crispy and golden. This should take about 4-5 minutes. Flip over the breasts cook the other side for another 2-3 minutes.
3. Remove the duck breasts from the frypan, place on your baking tray and transfer to the pre-heated oven to cook for 10-12 minutes.
4. It’s time to prepare your sauce while your duck completes cooking and resting. Sauté your garlic and shallots (or red onion) on a low-medium heat in your saucepan until they become translucent and aromatic (about 5-8 minutes) being careful not to burn.
5. Add the strained clementine juice, followed by the soy sauce, sesame oil, honey (or sugar) and a pinch of salt. Stir to combine and let the sauce simmer for a few minutes until it starts to thicken.
6. Finally, add the sliced apricots, pears and baby courgettes to your simmering sauce. Cook for a few minutes until they just start to soften, but still retain their texture (you don’t want mushy vegetables)
7. Once your duck is cooked, remove from the oven and let it rest for a few minutes, so the juices all settle. Then slice.
8. It’s time to plate up. Place the sliced duck breasts on a plate or a large bowl and liberally spoon the apricot, pear, courgette and clementine sauce over the duck.
9. Garnish with finely chopped chives and mint to complete. Serve immediately to your very lucky dinner guest.

RECIPE FROM AGA FALCON