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Pan Seared Duck Breasts

Pan Seared Duck Breasts with Clementines

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An exquisite recipe for Pan Seared Duck Breasts with Clementines for your holiday dining pleasure. Candied citrus and a red wine sauce make this a restaurant worthy dish.

Pan Seared Duck Breasts

Pan Seared Duck Breasts with Clementines

Every year around Thanksgiving, I scour the markets for kumquats. You know, the cute little orange citrus orbs that Martha Stewart always has garnishing her impressive, bronzed turkey. Apparently, the season peaks in January.

So for other times of the year, you can buy jars of candied kumquats, substitute other citrus like clementines or beg your Dorista friends to mail you some from Southern California. But it just wasn’t going to happen, so I substituted the ubiquitous clementine. Tangerines would work well, too.

Typing the word “clementine” always reminds me of my dad…who crooned “Oh, my darling, Clementine” whenever the mood struck. He had a list of favorite songs, and I suppose that was better than one of his college favorites, “There is gin, gin, gin that makes you want to sin in the quartermaster’s corps,” which we learned as we grew older. But I digress…
Pan Seared Duck Breasts


Dorie’s Pan Seared Duck Method is Foolproof

This is our third duck recipe from Around My French Table. I had attempted duck before learning Dories method of scoring, searing fat side down for 8 minutes, flipping and cooking for 3 more minutes if you like it rare. And the hubby does.

Bill happens to be the duck expert in our house and he proclaimed this dish to be fabulous. The accompanying sauce was made of red wine, balsamic, some black peppercorns, coriander seeds, shallots, orange juice and chicken broth. The aroma was heavenly. So if there are duck fans in your family, you may want to add this to your holiday menu. And if you’re lucky, it will be kumquat season when you do!

Pan Seared Duck Breasts

Dorie’s recipe can be found in her cookbook, Around My French Table, and  can be viewed and printed off of Epicurious.

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Skinny Tip

Iโ€™m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

Tip #49: With Thanksgiving approaching, I felt it was appropo to get back on track with my skinny tips. If you must have a slice of pumpkin pie (or apple or chocolate or pecan), eat just the filling. Skipping the crust will save lots of calories. The goal over the holidays is to maintain, not lose weight.

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43 comments on “Pan Seared Duck Breasts with Clementines”

  1. I love duck breast.. It’s perfect for festive meal ๐Ÿ™‚

  2. We had a few duck experts husbands in the house this week. If I had found the duck breasts, I would have delegated the searing duties over to him. Loving this week’ skinny tip.

  3. So funny, I couldn’t find tangerines but I could get kumquats ๐Ÿ˜‰ Love your version Liz!

  4. My husband loved this one as well. To be honest, it’s rare for him to meet a duck which he doesn’t like, but he proclaimed this one to be the best of Dorie’s three duck recipes. HIgh praise indeed.

  5. Your blog is one stop shopping! Everything I could ever want to make is here… and it is beautiful! And delicious. This is going on my meal plan!

  6. oh my gawd, Liz!!! This duck is stunning!!! Absolutely fit for restaurant style fine dining!! WOW! I’ve got to try Dorie’s method of cooking!!! and re: the skinny tip: I would not be able to leave the crust there. . so maybe I’ll just split a slice with the hubs ๐Ÿ™‚ love your tips!!!

  7. I agree, foolproof and delicious!

    Side Note: You know, I only use kumquats for garnish. My mother had a kumquat tree in her house and I never eat them.

  8. I’ve never cooked duck breast, only legs, but I’d love to try it. This sauce sounds so good with it! Looks great with the Brussels sprouts too.

  9. Pretty pretty plate with those brussels sprouts! Dorie’s duck recipes are fantastic and it’s one of my major takeaways from cooking this particular book! Glad it was deemed a winner for your household!

  10. I adore duck and have wanted to sear duck breasts for ages but my very French husband always says no. He hates meat that tastes gamey. Too bad. And this sauce sounds fabulous! Yes, Dorie’s method is how the French do it.. and one day I will. Your looks just perfectly cooked!

  11. So impressive! I finally tried duck at home. John made ours and he liked it more than I did. But, I’m glad I tried it. Have a lovely weekend!

  12. I’ve as yet not made duck breasts! Can you believe it??? This look so wonderful, I now must make it a mission to try your recipe! ( I love duck when dining out! — this looks like something in a restaurant!)

  13. wow what a fabulous looking plate!! Can’t say you ever disappoint with your plating! How neat! and love that Bill loved it! SCORE!

  14. Oh Liz, this looks so fancy and delicious. I was looking for kumquat last Saturday and none of the stores had that. I think I’ll come back in January and make this dish.

  15. Your photos of the duck came out gorgeous! Love the one with the Brussels sprouts! Glad this was a hit with Billโ€ฆmy Bill also loved it! We are both duck fans! Happy Friday, Liz!

  16. I cannot remember the last time I made duck. Definitely something I need to go out and buy.. these duck breasts look seriously delicious!

  17. Mmm magret de canard…J’adore !

  18. A beautiful plate of food, Liz. Of course brussels sprouts are among my favorite vegetables so it’s a winner all around. I suspect the citrusy sauce played off well with the sprouts. And I notice you didn’t peel your clementines either. Nice to know. I’ve never purchased, cooked with or have eaten a kumquat before. There was supposed to be candied kumquat in the JarJar but I probably couldn’t spot it because of the “smoke”. I can only imagine the weather you are getting in Ann Arbor, a little chilly, perhaps. It’s cold and icy here and it’s been snowing for three solid days. Since we’re hosting the Women’s World Cup very soon, no one is complaining, not even me!

  19. LOL – love your dad’s taste in music. This was good, wasn’t it!

  20. Lizzy,
    I love my darlin’ Clementine,. The hubby loves duck. When I make this he will devour it.
    I love your tip about skipping the pie crust, I’m not a fan of crust and always eat the least amount that I can get away with – it’s all about the filling anyway.

  21. I’ve always used cherries but I love the clementine. I would have loved your dad. ๐Ÿ™‚

  22. Fond father memories + a Bill approved recipe. This was a winner all the way around ๐Ÿ™‚

  23. There’s nothing like restaurant-worthy meals that we can make at home, is there? Glad to hear this was Bill-approved. Howard enjoyed it too, without the clementines.

  24. Your duck breast is cooked to perfection, Liz. I love mine with kumquats!

  25. Love the story of your father singing. BTW I’m happy to send you SoCal product anytime. With or without the cute kumquats, looks like you hit a home run with the hubby and ducky lovers =) BTW2 Boo hoo regarding your Skinny Note. The crust is the best part of the pie. Sigh I guess I don’t have that Liz Berg discipline =)

  26. I have never prepared duck on my own but I love to eat it. Thanks for the encouragement. It looks delicious!

  27. Wow! Your duck looks delicious! This is not my favorite meat but my parents love it! I guess that I’ll give your recipe a try within 1 week ๐Ÿ™‚

  28. Guess what? I just had duck for dinner this evening & it’s called Crispy Aromatic Duck. Have you tried duck done in this manner? Enjoy your weekend! xoxo

  29. Truly an exquisite looking dish of duck breasts! And the matching with clementines sounds perfect. The sauce looks/sounds delicious too. ๐Ÿ™‚

  30. I’ve never cooked duck breast, but I’ve always wanted to. This looks beautifully done!

  31. Looks simply wonderful, Liz. This was a winner all around, and it’s good to know
    Bill was happy. Have a great weekend.

  32. Liz, your pan-seared duck breasts with clementines look absolutely stunning – prepared to perfection. Love the glossy red wine sauce, the wonderful slices of candied clementines and that wonderful duck breast – a showstopper for sure!
    Enjoy a wonderful weekend,

  33. I used to have a cumquat tree. I will have to plant another one. I think clementines are hard to source here; I’m not sure I’ve seen them in the shops and when recipes call for clementines I’ve often substituted blood oranges. I do love duck breasts with orange so this is a fantastic recipe for me xx

  34. Hi Liz, your duck looks perfectly cooked, so glad your husband enjoyed this, sounds like a great sauce.

  35. Glad this was a Bill approved recipe. My husband loves duck too and I got him to cook it! I am a SoCal girl and couldn’t find kumquats either. Timing produce seems to be so tricky. Looking forward to all the holiday cooking.

  36. Dear Lizzy, This is a very elegant holiday dish. I bet it was a hit. Blessings, Catherine xo

  37. p.s. my dad loved to sing too! xo

  38. Your duck and clementines look perfect Liz! My dad was also a singer. His favorites included “mares eat oats and does eat oats and little lambs eat ivy” or ‘my mom gave me a nickel to buy a pickle. I did not buy a pickle I bought some chewing gum.” Funny memories:)

  39. How fancy! I don’t think I have had duck more than once in my life. ๐Ÿ˜‰

  40. Those duck breasts look scrumptious with those kumquats. Mmm…good!

    Julie & Alesah
    Gourmet Getaways xx

  41. Nice job on the duck, Liz!

  42. I think of the song also whenever I hear or read the word clementine. I would love to sample this dish it looks really good and your presentation is always spot on.

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