Recipe Sections
2
Serve with a green salad dressed with a Classic French Dressing.
2 Duck Breast
1 jar Country Cuisine Mandarines in Orange Cognac
1 cup Duck Stock
1 cup White Wine
50gms cold unsalted butter - diced
Drain mandarines reserving liquid.
Heat heavy pan and place duck breasts skin side down in the pan. Cook for 4 minutes until golden brown. Turn breast over, reduce heat and cook for further 1-2 minutes then transfer to hot oven for approx 8 minutes.
Add one cup of white wine to pan, together with reserved liqueur, bring to the boil and reduce to a syrupy glaze. add duck stock, bring back to boil, continue to boil until reduced to one third, add mandarines and warm through.
Finish sauce by gradually whisking in cold butter. Slice duck breast, then pour sauce on your serving plate then place sliced duck on top.