4 duckbreasts(200gmeach),
fatscored
2 mandarins,
halvedhorizontally
90 gm(¼cup)honey
60 ml(¼cup)sherryvinegar
80 ml(1/3cup)mandarin juice
2 staranise
1 cinnamonquill
1 small sprig fresh bay leaves1 Heata largefryingpanover
medium-highheat.Seasonduck
breastswith1 tspsaltflakes,
placeskin-sidedowninpan
andreduceheattolow.Cook
untilskinis goldenandcrisp
(10 minutes), draining offfat
asit renders(reserve1 tbspfat).
Turnduck,increaseheattohigh
andcookuntilbrownedand
medium-rare(3-4minutes).
2 Removeduckfrompanand
transfertoa warmplatetorest,
looselycoveredwithfoil.Return
pantomedium-highheat.Add
reservedrenderedduckfat.
Addmandarinhalves,cut-side
down,andcookuntilgolden
(1-2minutes).Addhoney,
vinegar,mandarinjuice,star
anise,cinnamonandbay
leaves,andcookuntilreduced
andsticky(3-4minutes).Return
duckandanyrestingjuicesto
pan, season and serve.Crisp duck à l’orange SERVES 4
COOKINGTIP
Placetheduckskin-side
downovera lowheat
toslowlyrenderthefat,
resultingina crispskin
withoutovercooking
themeat.