The Recipes

Duck Breast with Clementine Sauce

I was inspired on this one from one of my favorite Food Network hosts, Anne Burrell.  I tweaked it a little bit, but not much.  So luxurious, and I had duck fat left over to cook some potatoes in the next day!

Duck Breast with Clementine Sauce


- 1 duck breast
- 1 clementine, peeled and sectioned
- 1/2 shallot, minced
- 1 small bundle thyme, leaves picked and chopped
- 1 garlic clove
- Splash white wine
- Splash orange liquor (or orange juice if you prefer)
- salt
- pepper
- olive oil
- 2 handfuls fresh arugula

Heat a medium-sized skillet, and keep it at a LOW heat.  On the fatty side of the duck breast, cut a diagonal "cross-hatch" pattern with a paring knife, taking care to not cut through the duck breast.  Season the duck breast with salt and pepper.  Place it fat-side down in the skillet, and allow the fat to render off at low-medium heat for about 30 minutes.  Reserve the majority of the fat, and return the skillet to the heat.  Continue to cook the duck breast for about 3-4 minutes on each side; long enough to get a nice crusty sear on each side.  Set the duck breast aside to rest.

Add the shallot an clementine to the skillet.  Allow it to cook for 3-4 minutes, then add the garlic and thyme.  Season with salt and pepper and stir to combine.  Add the wine and juice/liquor, and let it simmer and reduce.

Plate the arugula and slice the duck breast (it should have rested for at least 6-7 minutes).  Spread the duck breast over the arugula and spoon the clementine sauce over the top of the duck and over the arugula so that it slightly wilts.