For the maple glazed duck
For the mandarin and maple syrup reduction
For the mandarin and maple syrup dressing
To make the mandarin and maple syrup reduction, boil the maple syrup and mandarin juice together allowing it to reduce in volume by 40-50%. Then leave to cool.
To prepare the mandarin maple syrup dressing, whisk all the ingredients together, seasoning with salt and pepper. Use at room temperature.
Score the duck skin with a sharp knife; season with salt and pepper and place the fat side down in a dry frying pan over a medium heat. As the fat begins to heat, it will melt and begin to fry the breasts
Cook for 10-12 minutes until the skin is golden and crispy before turning them and cooking for a further 3-4 minutes for a medium finish
Meanwhile, cut between the segments of the peeled mandarins releasing each segment; the segments can be left whole or halved
To serve, carve the rested duck breast and present on a plate, scattering the mandarin segments over and around the duck breast and drizzling with the mandarin and maple syrup dressing