Kym’s Kitchen You don't have to be a chef

Wednesday, 04 January 2012 12:25

Written by Editor

If you’ve still got some clementines in the Christmas fruit bowl, this is a great way to use them up.  Recipe by Ian Wooldridge, Head Chef at Kimbridge Farm, near Romsey. Roast Duck Breast in Clementine Sauce

Ingredients:                       Serves 4

• 100 grams of butter
• ½  teaspoon of ground allspice
• 1 teaspoon of ground ginger
• 1 teaspoon of ground coriander
• 200ml of hot chicken stock
• Zest of 2 clementines, grated
• Juice of 4 clementines
• 75 grams of Demerara sugar
• 4 duck breasts, about 200 grams (7oz) each
• Salt & black pepper

Directions

Firstly, make the sauce. Heat the butter very gently in a saucepan and add the allspice, ginger and coriander. Then slowly add the stock with the clementine zest and juice. Bring to a simmer and stir in the sugar. Continue to simmer, lid off for about 20 minutes until the sauce becomes reduced and syrupy.
While the sauce is simmering, score each duck breast in a criss-cross pattern on the skin side with a sharp knife. Then season with a little salt and pepper. Heat a frying pan and sear the duck breasts by placing them skin-side down for 4 minutes until the skin is golden and crisp. Turn over and fry for another minute.  Save the rendered duck fat for roasting potatoes with. Put the seared duck breasts on a baking tray, cover with foil and place in the oven at 190C (170C fan) / Gas Mark 5.
Roast for 10 minutes for rare, 15 minutes for medium or 20 minutes for well done. Ovens do vary, so unless you have cooked duck breasts in this way and in your oven, it’s best to keep checking for the first time, especially if you are particular on how you like your
duck done!
Remove from the oven and leave to rest for 10 minutes still covered in foil. Slice the duck breasts crossways into about 6 or 7 slices and arrange each one on a plate. Spoon a quarter of the sauce over each breast. Serve with potatoes and vegetables of your choice