Roast Mandarin Glazed Duck

Serve this deliciously sweet dish with Paxo baked potatoes and toasted almond sprouting broccoli for the ultimate dinner party dish
Maple Glazed Duck by Gary Rhodes
ITP Images
Maple Glazed Duck by Gary Rhodes
December 17, 2018
Level Intermediate

PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
PROP STYLING BY Lydia Wessels

INGREDIENTS

For the maple glazed duck

4-6 spinneysFOOD Duck Breasts, trimmed of excess fat
spinneysFOOD Sea salt
Twist of spinneysFOOD Pepper
Mandarin and maple syrup (see below)
Mandarin and maple syrup dressing (see below)
2-3 mandarins, peeled

For the mandarin and maple syrup reduction

250g maple syrup
100ml mandarin juice

For the mandarin and maple syrup dressing

5 tbsp oil 3 x groundnut oil plus 2 x hazelnut or walnut oil)
3 tbsp red grape vinegar (2 tbsp balsamic vinegar can be used)
4 tbsp mandarin maple syrup reduction
spinneysFOOD Salt, to taste
spinneysFOOD Pepper, to taste

METHOD

  • 1

    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.

  • 2

    To prepare the mandarin maple syrup dressing, whisk all the ingredients together, seasoning with salt and pepper. Use at room temperature.

  • 3

    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

  • 4

    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

  • 5

    Meanwhile, cut between the segments of the peeled mandarins releasing each segment; the segments can be left whole or halved

  • 6

    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

NOTES

Toasted sesame seeds can be sprinkled over the duck to finish!

ALSO TRY

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Round off your festive meals with this easy-to-prepare dessert from chef Gary Rhodes' kitchen
Created by chef and restaurateur, Gary Rhodes - combine with his toasted almond broccoli and roast mandarin glazed duck for an unforgettable taste sensation
Serve this deliciously sweet dish with Paxo baked potatoes and toasted almond sprouting broccoli for the ultimate dinner party dish