Mandarin Orange, Meyer Lemon and Balsamic Glazed Duck Breasts Recipe

Spring has finally arrived!

Mandarin, Meyer Lemon and Balsamic Glazed Duck Breasts Recipe

Serves two people

Adapted here


1 Mandarin Orange – 3 worked better for me

1 Meyer lemon – Volcanic lemon juice from Italy

½ tablespoon balsamic vinegar

1 small bay leaf

1 sprig fresh thyme – used a little more

2 small duck breasts (about 12 ounces total)

Grind of salt and pepper


Zest Mandarin and half of Meyer lemon; pour into small 1-cup prep bowl. Juice Mandarin and one half of the Meyer lemon; add to prep bowl. Add balsamic vinegar. Stem sprig of thyme and add in thyme leaves. Add in bay leaf and the salt and pepper.

Using the point of a sharp knife, score the duck skin a crosshatch pattern (about 3 scores per inch), cutting deeply into the layer of fat but taking care not to nick the meat. Season both sides of the breasts with salt and pepper.

Heat a Dutch oven or heavy cast iron pan over medium heat. When a few drops of water sprinkled into the pot dance and evaporate quickly, put the breasts in the Dutch oven skin side down and cover to prevent spatter. Cook until the skin is brown and crisp.

Turn the pieces over and cook for one more minute for very rare breasts. [I cook them longer.]

Then tent the breasts loosely in foil and put them aside to rest and finish cooking.

Making the sauce:

Pour off all one tablespoon of the fat from the pot and put the pot over medium heat. When the fat is warm, whisk in juice and vinegar mixture, as well as the duck juices that have accumulated in the foil packet, and cook, whisking until reduced by one half.

Remove bay leaf, return the breasts to the pan and reheat them for a few seconds on each side to coat.

Slice the duck and served drizzled with the sauce.

Notes: I don’t know where to find Meyer lemons. They are reportedly sweet. But I have this good stuff from Italy that I really enjoy using for cooking, Italian Volcano 100% Organic Lemon Juice. This juice was substituted for Meyer Lemons. Organic Mandarin Oranges were used and they were delicious.

I cooked the duck breasts longer because I am not fond of meat that is under-cooked. The recipe was a little short on sauce when I cooked it. Not much duck juices left over – probably because of the longer cooking time on my part. Next time better make adjustments.

I would make this recipe again for Duck Breast with Mandarin Oranges, Meyer Lemons and Balsamic vinegar. The mandarin oranges were a terrific combination with the duck.

Found at Rustico Gardens retrieved May 2018


Mandarin Orange, Meyer Lemon and Balsamic Glazed Duck Breasts ~ CKatt 2018

Thanks for stopping by my kitchen.

“Share the food and share the love.”

I am bringing this dish to Fiesta Friday #225 to share with all the folks who are cooking up a feast. Thank you to Angie this week’s cohost Antonia @ Please join us and share your fiesta pieces. 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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5 Responses to Mandarin Orange, Meyer Lemon and Balsamic Glazed Duck Breasts Recipe

  1. MNL says:

    I’ve never heard of volcanic lemon juice before. Sounds intriguing. The dish looks delicious.

  2. leggypeggy says:

    Thanks for this. I have a Meyer lemon tree just waiting for this recipe.

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