Duck breast with citrus caramel

Hello greedy friends 

I share with you a recipe that I really like is the duck breast with citrus caramel and more specifically orange

But you can use a citrus fruit other than orange of course, tangerine or clementine for example.

I did not find any blood oranges which was my first idea, it will be for the next time

You all know I think what the magret is. The breast is a lean fillet of meat, cut from the breast of a goose or a fat duck.

Fattened by gavage, the same ones used to produce confit and foie gras.

You can of course make this recipe with can fillet or duck needles, but the cooking time will of course not be the same


Preparation: 10 minutes

Cooking time: 15 minutes

Serves 4

  • 2 beautiful duck breasts
  • 4 oranges
  • 65g sugar
  • 3 cl balsamic vinegar
  • 4 cl orange juice
  • 4g 5-spice mixture
  • Salt, pepper



Step 1

Preheat the oven to 180oC. (Th6)

Step 2

Peel the clementines and then separate the quarters. Degrease the breasts and trim the skin, then sprinkle with 5 spices.

Step 3
In a frying pan, add the caramelized sugar, add the vinegar and orange juice.

Then put the clementines and coat them with caramel.

Step 4

In a hot frying pan, place the breasts on the skin side, salt and pepper them, then cook for 8 to 10 minutes.

Finish cooking in the oven (the breast should be pink).

Step 5

Cut the breasts into thin slices, then arrange them on a plate with the caramelized clementines.

If you liked my recipe for duck breast with citrus caramel. Don't hesitate to leave me a note before you leave

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