Duck breast and mandarin oranges

DUCK BREAST AND MANDARIN ORANGES

Portions : 4 - Preparation time : 15 minutes - Cooking time : approx. 30 minutes

Ingredients

• 2 duck breasts
• 1 shallot, finely chopped
• 30 ml (2 tablespoons) olive oil
• 8 clementines or mandarins, cut into segments
• 45 ml (3 tbsp.) honey
• 125 ml (1/2 cup) mandarin orange juice (fruit segments, crushed to make juice)
• 30 ml (2 tbsp.) soy sauce
• 60 ml (4 tbsp.) white vinegar or white wine vinegar
• 1 star anise
• 250 ml (1 cup) chicken stock
• Salt and pepper to taste

Mashed potato croquettes

• 1 l (4 cups) cold mashed potatoes
• 125 ml (1/2 cup) flour
• 2 eggs, beaten
• 250 ml (1 cup) breadcrumbs
• 90 to 120 ml (6 to 8 tablespoons) canola oil

Preparation

1. Preheat oven, rack in center, to 220°C (425°F).
2. Clean the duck breasts and, using a knife, score the fat (without cutting into the flesh).
3. Place duck breasts, fat side down, in a cold skillet and cook over low heat for 10 to 15 minutes.
4. Remove the melted fat from the pan.
5. Under the skillet, increase the heat to sear the fat side of the duck breasts for 1 to 2 minutes.
6. Place the duck breasts, fat side up, on an ovenproof baking sheet and cook in the oven for 10 minutes for medium-rare.
7. Meanwhile, dice the purée into balls.
8. Coat each ball in the flour, then in the beaten eggs and finally in the breadcrumbs.
9. In a frying pan, with the oil hot, brown the purée croquettes for 2 to 3 minutes on each side.
10. In a saucepan over high heat, sauté the shallot in a little olive oil for 1 minute.
11. Add mandarin segments, honey, juice, soy sauce, vinegar, star anise, stock and reduce for 5 minutes, stirring constantly. Check seasoning. Remove star anise.
12. Serve the duck breasts topped with the hot sauce, accompanied by the mashed potato croquettes and a vegetable of your choice.