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Fish, Poultry and Meat

Tangerine and Cranberry Honeyed Duck

Ingredients serves 4
Suggested Honey:SPANISH ORANGE BLOSSOM

• 1 lime
• 5 tangerines or satsumas
• 5cm (2 inch) piece fresh root ginger, peeled and grated
• 45ml (3 tbsp) Rowse squeezable honey
• 30ml (2 tbsp) dried cranberries
• 4 Barbary duck breast fillets, 175g (6oz) each
• 1 cinnamon stick, broken into 3
• salt and freshly ground black pepper

Method

1

Finely pare the rind and squeeze the juice from the lime and three tangerines. Mix the ginger, lime and tangerine rind and juices together. Cut the peel and pith from the remaining two tangerines and cut between the membranes into segments.

2

Score through the skin side of the duck breasts. Place the breasts, skin side down in a large preheated heavy-based frying pan and cook for 5-6 minutes, or until the skin is thoroughly browned. Turn over and cook for 2 minutes. Remove and drain the pan of fat.

3

Add the honey and tangerine mix to the pan. Add the cinnamon stick and simmer for 1 minute. Add the duck breasts, skin side uppermost and cook for 2-3 minutes, until pink, or to your liking. Add the tangerine segments to the pan.

4

Slice the duck breasts and arrange on warmed serving plates. Spoon over the pan juices and serve.