Pepper Crusted Duck Breast with Tangerine Basil Glaze

Chef David E. Foegley, Honorable Mention in Maple Leaf Farms 1995 Chef Recipe Contest

Serving Size {6 Servings}



1/4 Cup Extra Virgin Olive Oil

1 Tablespoon Garlic, peeled, sliced

1 Teaspoon Sage

1/2 Teaspoon Each Black Pepper, Salt

6- 6 oz each Maple Leaf Farms Boneless Skinless Duck Breasts

Tangerine Basil Glaze:

3/4 Cup Tangerine Juice

2 Teaspoon Tangerine Zest, grated

1 Cup Rice Wine Vinegar

1 Cup Sugar

2 Cups Orange Juice

1/4 Cup Soy Sauce

1/4 Cup Lemon Juice

1 1/2 Tablespoons Dried Basil

2 Tangerines, peeled, sectioned, seeds removed


1/4 Cup Black Pepper, coarsely cracked

As Needed Tangerine Zest, julienne


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Marinade: 1. Combine oil, garlic, sage, pepper and salt. Pour over duck. Marinate, covered in the refrigerator for 2 hours.

Tangerine Basil Glaze: 2. Combine tangerine juice, zest, vinegar and sugar in a saucepan; reduce to 3/4 cup. Add orange juice and soy sauce; reduce by one-half. Blend in lemon juice and basil. Remove from heat; add tangerine sections.

Coating: 3. Remove duck from marinade. Wipe off excess marinade. Coat with cracked black pepper; sear in a cast iron skillet. Reduce heat and cook 3-4 minutes or until desired doneness has been reached.

4. Cut breast into thin diagonal slices. Remove tangerines from sauce. Place 2 ounces sauce on plate. Arrange sliced duck on top of sauce. Serve with Sweet Potato Hash browns and Snow Peas. Garnish with tangerine slices and zest.

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