Clementine & Apricot Duck

Get ready for a flavour-packed dish, created exclusive for us by British-Vietnamese chef, restaurateur and author Thuy Pham (@chef_thuy_pham)! Pan-seared duck breast finished off in the oven for that perfect crispy skin and juicy interior. Thinly sliced and topped with a heavenly fruity-savoury sauce, it's perfect on its own or with your favourite carb for a satisfying meal. Bon appétit!
 

Clementine&Apricot Duck-Thuy Pham

25 mins (plus prep) / Serves 2

Equipment

  • Small saucepan
  • Frying pan
  • Chopping board
  • Knife
  • Small baking tray
  • Bowl

Ingredients

  • 2 duck breasts
  • 2 pinches of salt
  • 5g chives, finely chopped (for garnish)
  • 2 sprigs of mint, leaves plucked (for garnish)
  • 2 apricots, sliced into bite-sized pieces
  • 2 pears (any hard variety), sliced into bite-sized pieces
  • 4-6 baby courgettes, sliced into bite-sized pieces
  • 2 tsp vegetable oik

For the sauce

  • Juice of 4 clementines, strained
  • 4 garlic cloves, minced
  • 2 shallots or 1 red onion, minced
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 2 pinches of salt

     

 

Method

  • Preheat the oven to 190 °C fan. Score the skin of the duck breasts lightly and season them with a pinch of salt on both sides.
  • Heat a pan over medium-high heat and add the vegetable oil. Once the oil is hot, sear the duck breasts skin-side down, until it is golden and crispy. This should take about 4-5 minutes. Flip the duck breasts and sear the other side for an additional 2-3 minutes.
  • Transfer the seared duck breasts to a baking tray and place them in the preheated oven. Cook for about 10-12 minutes.
  • While the duck is in the oven, prepare the sauce. In a saucepan, sauté the minced garlic and shallots (or red onion) until they become translucent and aromatic.
  • Add the clementine juice to the pan, along with soy sauce, sesame oil, honey (or sugar) and a pinch of salt. Stir and let the sauce simmer for a few minutes until it thickens slightly.
  • Add the sliced apricots, pears, and baby courgettes to the sauce. Cook for a few minutes until the fruits and vegetables are slightly softened but still retain their texture.
  • Once the time is up, remove the duck from the oven and let it rest for a couple of minutes before slicing.
     
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