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Photo: Annabelle Breakey; Styling: Emma Star Jensen

Crispy Duck Breasts with Balsamic-Glazed Tangerines

Duck breasts have thick skin, so it's best to cook them slowly over a low flame to render the fat. Here, we used that fat to make a decadent glaze studded with citrus segments.

Sunset DECEMBER 2013

  • Yield: Serves 4
  • Total:45 Minutes

Ingredients

  • 2 large duck breasts (about 1 lb. each)
  • 1 teaspoon kosher salt, divided
  • Butter (if needed)
  • 1 tablespoon cask-aged balsamic vinegar*
  • 4 tangerines, peeled and segmented

Preparation

1. Heat a large skillet, preferably cast-iron, over medium heat until very hot. Using a paper towel, pat both sides of duck dry. Sprinkle both sides with 3/4 tsp. salt total. Lay duck in pan, skin side down. Immediately reduce heat to low.

2. Cook duck slowly, without turning, until a lot of fat has rendered and skin is crisp, about 20 minutes; reduce temperature if skin starts getting too dark. Meanwhile, preheat oven to 400°.

3. Set a cooling rack on top of a rimmed baking sheet. Transfer duck to rack, skin side up. Roast until done the way you like, about 10 minutes for medium. Remove duck from oven and let rest 10 minutes.

4. Meanwhile, pour duck fat into a measuring cup; if needed, add butter to make 1/4 cup. Return fat to pan, heating over low heat until it's warm. Whisk in vinegar and remaining 1/4 tsp. salt. Add tangerine segments, stirring gently to combine. Slice duck through skin into 1/2-in.-thick pieces and set on plates. Spoon tangerines with sauce over duck.

*Look for high-quality balsamic vinegar with a syrupy consistency, such as Cavalli brand (about $2 2/8.4-oz. bottle; amazon.com).

Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 50%
  • Protein: 29g
  • Fat: 19g
  • Saturated fat: 6.2g
  • Carbohydrate: 12g
  • Fiber: 1.5g
  • Sodium: 464mg
  • Cholesterol: 123mg
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Crispy Duck Breasts with Balsamic-Glazed Tangerines recipe

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