Duck and Tangerines | Pika Chakula

Duck and Tangerines


This pan-roasted duck with Five-Spice and tangerines is served with potato gratin.


  • 450g (prepared weight) small waxy potatoes, peeled and thinly sired
  • Salt and freshly ground black pepper
  • 2 eggs
  • 150ml double cream
  • 4 tbsp grated Cheddar cheese
  • 4 duck breast fillets
  • 4tsp Five-Spice powder
  • 2 tbsp sweet sherry
  • 2 tangerines, peeled and in segments
  • Fresh chive strips for garnish

For the gravy

  • 2 tbsp sweet sherry
  • 1 tbsp sherry vinegar
  • 1 wineglass chicken stock
  • 50g unsalted butter, chilled and cubed


  • Line 4 individual ring moulds with foil on a baking sheet and butter insides. Layer potatoes in moulds, seasoning in between layers. Beat eggs and cream and pour over potatoes. Top with cheese and cook at Gas 5, 375°F, 190°C for25 minutes, or until potatoes are tender and custard is set.
  • While potatoes are cooking, score duck skin in a crisscross pattern with a sharp knife! Without cutting right through. Rub all over with Five—Spice powder and fry in a pan, skin-side down, until browned. Turn over to brown other side wd cook until pink in the centre. Sprinkle sherry over skin and turn skin-side down again to caramelise. Remove from pan. Reserve, keeping warm. Add tangerine segments and cook until lightly browned. Reserve with duck.
  • To make the gravy, pour excess fat from pan. Add sherry and vinegar with stock. Bring to bubbling and reduce by one-third. Whisk in butter, cube by cube, season and remove from heat.
  • Turn gratins out of moulds and arrange on 4 plates. Slice duck thickly and perch on the side, spoon over tangerines and gravy and garnish with chive strips to serve.

Recipe Comments

  1. posted by DuckieM10 on Mar 16, 2013


  2. posted by Andrew S on Mar 19, 2013

    I need to compare the amount of amylose in Corn, potato, rice and waxy rice. Thanks.

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