Jul 23rd
Mandarin Duck Breast Verlaque with Citrus Ginger Soy Glaze

Verlaque Recipe Challenge Part 2 as promised last night. Best I get this blog post up before my two little tornadoes arrive for the afternoon and night….its a double bill Pinky Friday today for brownieboy and I with both grandsons. Definitely no baking will be done, not with the monster Jaybird in residence haha!! So on with my second entry into the Verlaque challenge. Midnight tonight is the closing deadline for entries into this challenge guys so best you get to it pronto! Get Verlaquing….Im totally Verlaquered myself hehe!

For my second duck breast I decided to team up the last of my ClemenGolds with Verlaque before I ate them up. I have so been enjoying them and every time I go out to the mall these babies are on my shopping list. Sure getting my fill of Vitamin C this winter and loving it!

Mandarin Duck Breast Verlaque with Citrus Ginger Soy Glaze


(Recipe compiled, tested & photographed by browniegirl)

Serves 2


2 Duck Breasts – washed and patted dry

10ml Olive Oil

5 Spring Onions – topped & tailed then sliced on the diagonal into 1cm slices

10ml Fresh Ginger – peeled and finely sliced or grated

Few Sprigs of Lemon Thyme

250ml Hot Chicken Stock

240ml Orange Juice – I used 4 oranges

2 ClemenGold Mandarins – thinly peeled strips of zest (no pith) from 1 then both peeled and segmented

20ml Soy Sauce

50ml Verlaque Persian-Pomegranate Balsamic Reduction

65ml Runny Honey

Freshly Cracked Black Peppercorns

10g Unsalted Butter

• Preheat the oven to 200 deg C

• Wash and dry the duck breasts then score the skin sides with a small sharp knife (a craft knife works magnificently) into a diamond pattern, Make sure not to slice into the flesh. Salt both sides then pepper just the flesh side. Set aside.

• Saute the spring onions in the olive oil in a medium sized saucepan until just glazed and translucent

• Add the ginger, lemon thyme leaves, stock, zest, juice, Ponzu, balsamic reduction, honey and a good grinding of black pepper. Bring all to the boil then boil quite rapidly until the liquid is reduced and thickened – about 5 minutes or so.

• Add the mandarin segments and stir through. Taste and adjust seasoning if needed. Set aside.

• Place the duck breasts skin side down in a cold non stick frying pan over a medium heat and sauté for about 4 minutes or so. Drain off all the rendered fat, flip the breasts over so the skin is on top then pop the pan into the oven for approximately 6-8 minutes. Longer if you want them well done. Duck breasts should be moist and pink in the middle.

• Remove from the oven, cover with tin foil and allow to rest for 10 minutes before slicing on the diagonal about 1cm thick slices.

• Plate then spoon over some of the mandarin ginger sauce.

I served my duck breasts with oven roasted root vegetables & zucchini

To make the roasted root veg, butternut & zucchini I washed, peeled (where necessary) and cubed or sliced some butternut, zucchini, red onion, baby turnips, carrots & parsnips. Popped them into a roasting tin with a glug of olive oil, Verlaque persian-pomegranate balsamic reduction, a drizzle of honey, salt & pepper and a few sprigs of lemon thyme. Roasted at 200 deg C for about 25 minutes.

Yet again sweet daughter arrived just in time to share this meal with me. Ty was at gymnastics so she and Jay popped in for a hello. I have discovered after 31 years that my child’s favourite meal to dine out on is duck breast! Who knew? Certainly not her mother haha….anyway, she said this one was her favourite of the two although yesterday she said that the blackberry duck breast had been the best she had ever eaten. Last night she phoned to say this one is now her best favourite……just goes to show. The French really do have something with their classic world famous Duck a l’Orange!

Enjoy! And have a rocking happy weekend. If I can get my errrrm ducks in a row I might, just might, be back with a third entry into this exciting challenge. What can I say? I love dessert 🙂

browniegirl xx


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