Dinner

Spiced Duck Breasts with Sticky Clementine Sauce Recipe

ByBen Miller January 3, 2026January 3, 2026

Introduction

Spiced duck breasts with sticky clementine sauce is a deliciously fragrant dish that combines rich duck with bright, citrusy flavors. The warming spices and sweet apricot sauce create a perfect balance that pairs beautifully with rice or creamy mash.

The dish is served in a white bowl with three main layers: at the bottom, there is a smooth, creamy pale yellow mashed potato layer taking about one-third of the bowl; next to it, three slices of medium-rare meat with a dark brown crust and a pink center are neatly placed side by side, slightly overlapping; on the other side, there is a mix of caramelized, translucent onions and golden roasted potato wedges with a slightly crispy texture, scattered loosely. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless duck breasts
½ tsp ground cinnamon
½ tsp ground ginger
1 small onion, sliced
2 clementines, sliced
1 tsp olive oil
50g dried apricots, chopped
1 tbsp honey
175ml warm chicken stock
Rice or creamy mash, to serve

Instructions

Step 1: Pierce the duck skin all over with a skewer. Mix together the cinnamon, ginger, and ½ tsp fine sea salt, then rub this spice mixture all over the duck breasts. Set aside at room temperature for 20 minutes.
Step 2: Preheat the air fryer to 200°C. Place the sliced onions and clementines in a small casserole dish, toss with olive oil, and cook in the air fryer for 5 minutes.
Step 3: Pat the duck breasts dry with kitchen paper and place them skin-side up on top of the onion and clementine mixture in the casserole dish. Cook for 10 minutes, stirring the onions and clementines halfway through to coat them in the duck fat.
Step 4: Lower the air fryer temperature to 190°C. Stir together the chopped apricots, honey, and warm chicken stock, then pour this mixture into the casserole dish. Cook for another 5 minutes until the duck skin is crispy, then lift the duck out and place it on a warm plate to rest for 5 minutes.
Step 5: Continue cooking the sauce in the casserole dish for a final 5 minutes to thicken. Serve the duck breasts sliced with the sticky clementine sauce over rice or creamy mash.

Tips & Variations

For extra crispy skin, make sure to pierce the duck skin thoroughly and pat it very dry before cooking.
Substitute clementines with oranges or mandarins if unavailable for a similar citrus flavor.
Try adding a splash of balsamic vinegar to the sauce for a tangy twist.

Storage

Store leftover duck and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve the texture of the duck and prevent the sauce from burning.

How to Serve

The dish features three slices of cooked meat with a dark, crispy outer crust and a pink, juicy center, arranged overlapping on one side of a white plate with a white marbled background. Next to the meat is a smooth, creamy, pale yellow layer of mashed potatoes. On the other side of the meat, there is a colorful mix of sautéed onions and golden roasted potatoes, adding a slightly translucent texture and vibrant warm tones. The overall presentation is neat and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this recipe without an air fryer?

Yes, you can use an oven set to 200°C. Cook the onions and clementines first, then add the duck on top and adjust cooking times accordingly, keeping an eye on the duck skin crispiness.