Duck Breast with Red Wine, Honey & Mandarin Sauce

Duck Breast with Red Wine, Honey & Mandarin Sauce Duck Breast with Red Wine, Honey & Mandarin Sauce
4 people 30 minutes 5 minutes


  • 250 ml Red Wine
  • 4 - SuperValu Duck Breasts
  • 2 cloves SuperValu Garlic chopped
  • 2 tbsp SuperValu Honey
  • 2 - SuperValu Mandarins peeled and segmented
  • 1 tbsp SuperValu Mandarins cut into strips
  • 250 ml SuperValu Orange
  • 0 - SuperValu Whole Black Peppercorns


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Using a sharp knife, score the fat of the duck breast in a criss-cross pattern then season the fat side with salt and pepper.
  3. Preheat a large pan over a medium heat, do not add oil. When hot, place the, duck fat side down, on the pan.
  4. Cook for 4 minutes, turn the breast on the flesh side and cook again for 3 minutes.
  5. Remove from the heat place on a rack fitted in a baking tray.
  6. Bake for 12-15 minutes.
  7. Meanwhile, save approximately 1 tablespoon of the duck fat in the cooking pan.
  8. Discard the remainder in a container for later use.
  9. Place the pan back on a medium heat, add the garlic, mandarin segments and honey.
  10. Cook for 2 minutes until simmering.
  11. Deglaze the pan with the red wine and add the mandarin zest.
  12. Reduce by half, then add the orange juice and again reduce by half.
  13. When the breasts are cooked remove from the oven and cover with tin foil to keep warm, and leave the meat to rest for 5 minutes.
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