Crispy Duck Breasts With Balsamic-Glazed Tangerines – a delicious recipe with duck breasts, kosher salt, Butter, cask-aged balsamic vinegar, tangerines, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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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.
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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 400u00b0.
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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.
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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.
1
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 large duck breasts (about 1 lb. each), 1 teaspoon kosher salt, divided, Butter (if needed), 1 tablespoon cask-aged balsamic vinegar*, and more.
Yes, Crispy Duck Breasts With Balsamic-Glazed Tangerines falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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