(Serves 4) With a shoutout to Anne Burrell, because I love her idea of using clementines; and to Tyler Florence, because he’s so cute and cooks duck so well
4 duck breasts
1 cup fresh clementine juice
4 clementines, sectioned and each section cut into half
2 cups stock
1 tsp. dried thyme
2 tbls. cream
For garnish:
2 clementines, peeled with a knive and sectioned without pith
Score the duck breasts. Place them in a cold sauté pan. Turn heat to low. After 5 minutes, turn up to medium low and continue cooking for another 5 minutes. Whenever the fat builds up in the pan, remove the duck to a plate and pour out the fat. Return duck to pan.
Raise heat to medium and cook until fat side is nice and browned, maybe another 4 minutes. Turn over and cook on medium heat for 3 to 5 minutes until browned. Remove from pan and cover with foil. Let rest for 5 to 10 minutes.
Deglaze pan over high heat with clementine juice. Boil for a minute, then add clementines, stock and thyme. Bring to boil and simmer gently for 4 minutes. Add cream, if using. Bring to boil and taste for seasoning. If not adding cream, boil a bit more to thicken slightly. Taste clementine sauce for seasoning.
Slice duck. Spoon over a bit of the sauce. Garnish with clementine sections. Serve with Forbidden Rice and remaining clementine sauce.
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.