Pan-fried duck breast with candied clementine and elderflower sauce

Pan-fried duck breast with candied clementine and elderflower sauce


Posted 10th November

'Tis the season to eat, drink and be merry, and that includes you!

 

Christmas is filled with going out to various restaurants and bars for work do's, Christmas drinks and the odd birthday, but sometimes it's nice to bring the celebrations into your home; after all, how else are you going to show off all those lovely new Christmas decorations?

Instead of heading out to a crowded restaurant with your friends, next time why not try and host your own festive dinner party?

Put a party frock on, play those Christmas tunes, and get your friends to bring a bottle as you enjoy some Yuletide food and cracking conversation. 

When it comes to the menu, we've got that covered! Our recipe for pan-fried duck breast with candied clementine and elderflower sauce is the perfect dish for impressing your guests with some unusual, but delicious, flavours. 

Take a look at the full recipe below, and bring some Christmas spirit into your kitchen this winter!

 

 

Pan-fried duck breast with candied clementine and elderflower sauce

Preparation time 10 minutes
Cooking time 30 minutes
Serves 2

 

Ingredients:

2 duck breasts
½ tbsp cornflour
75ml chicken stock or water
1 ½ clementines
3 tbsp bottlegreen Elderflower Cordial

 
Method:

Preheat the oven to 200°C/400°F/Gas Mark 6. Heat a dry frying pan and cook the duck breasts skin side down for 5-6 minutes until the skin is golden. Turn them over and cook for a few more minutes until sealed. Place on a baking tray and continue to cook in the oven for 10 minutes or a little longer if you want them well done. Leave to rest.


Drain off all but 1 tbsp of the meat juices into a saucepan and mix in the cornflour to create a smooth paste. Gradually add the chicken stock or water and the zest and juice of half a clementine. Gently heat, stirring until smooth and thickened. Season to taste.


Thinly slice the remaining clementine and place in a shallow saucepan with the cordial. Bring to a simmer, cooking gently until the cordial is syrupy and the clementine slices are softened and candied.


Slice the duck breasts and serve with the orange sauce and candied clementines.

Accompany with new potatoes and a watercress salad or green vegetables.

 

Recipe courtesy of Bottlegreen





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