Crispy Citrus Duck & Balsamic Greens

Name: Crispy Citrus Duck & Balsamic Greens
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Almonds; Creme Fraiche; Free-range Duck Breast; Free-range Duck Breasts; Green Beans; Onion; Onions; Orange; Oranges; Potato; Sweet Balsamic

Citrus sauce and crispy duck are one of those classic combinations that will always please the palate. In this recipe, you will make both ingredients shine by serving it up with a silky potato mash, sweet-balsamic green beans & onion, and scatterings of toasted almonds. Add an orange wedge and your plate is ready to impress, Chef!

Crispy Citrus Duck & Balsamic Greens

with potato mash & almonds

4.5

41 reviews

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Milk (optional)
Butter (optional)

Photo of Crispy Citrus Duck & Balsamic Greens

Serves 1

SMOOTH MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Sweet Balsamic BEANS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the halved Green Beans and fry until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the Sweet Balsamic and simmer until slightly reduced. Remove from the pan, season, and cover.
CREAMY Orange SAUCE
In a small bowl, combine the crème fraîche with the Orange zest (to taste), seasoning, and a splash of water to loosen. Set aside.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 2 Orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning.
A DINNER DELIGHT
Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed Green Beans & Onions and scatter over the toasted Almonds.

Potato - 200g
Almonds - 10g
Onion - 1
Green Beans - 80g
Sweet Balsamic - 15ml
Crème Fraîche - 30ml
Orange - 1
Free-range Duck Breast - 1

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Serves 2

SMOOTH MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Sweet Balsamic BEANS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the halved Green Beans and fry until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the Sweet Balsamic and simmer until slightly reduced. Remove from the pan, season, and cover.
CREAMY Orange SAUCE
In a small bowl, combine the crème fraîche with the Orange zest (to taste), seasoning, and a splash of water to loosen. Set aside.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 4 Orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning.
A DINNER DELIGHT
Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed Green Beans & Onions and scatter over the toasted Almonds.

Potato - 400g
Almonds - 20g
Onion - 1
Green Beans - 160g
Sweet Balsamic - 30ml
Crème Fraîche - 60ml
Orange - 1
Free-range Duck Breasts - 2

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Serves 3

SMOOTH MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Sweet Balsamic BEANS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the halved Green Beans and fry until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the Sweet Balsamic and simmer until slightly reduced. Remove from the pan, season, and cover.
CREAMY Orange SAUCE
In a small bowl, combine the crème fraîche with the Orange zest (to taste), seasoning, and a splash of water to loosen. Set aside.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 6 Orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning.
A DINNER DELIGHT
Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed Green Beans & Onions and scatter over the toasted Almonds.

Potato - 600g
Almonds - 30g
Onions - 2
Green Beans - 240g
Sweet Balsamic - 45ml
Crème Fraîche - 85ml
Oranges - 2
Free-range Duck Breasts - 3

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Serves 4

SMOOTH MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Sweet Balsamic BEANS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the halved Green Beans and fry until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the Sweet Balsamic and simmer until slightly reduced. Remove from the pan, season, and cover.
CREAMY Orange SAUCE
In a small bowl, combine the crème fraîche with the Orange zest (to taste), seasoning, and a splash of water to loosen. Set aside.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 8 Orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning.
A DINNER DELIGHT
Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed Green Beans & Onions and scatter over the toasted Almonds.

Potato - 800g
Almonds - 40g
Onions - 2
Green Beans - 320g
Sweet Balsamic - 60ml
Crème Fraîche - 125ml
Oranges - 2
Free-range Duck Breasts - 4

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Frequently Asked Questions

What is the preparation time for Crispy Citrus Duck & Balsamic Greens?

The preparation time for Crispy Citrus Duck & Balsamic Greens with potato mash & almonds is between 25 and 45 minutes.

What is the total time required to make Crispy Citrus Duck & Balsamic Greens with potato mash & almonds?

The total time required to make Crispy Citrus Duck & Balsamic Greens with potato mash & almonds is between 40 and 55 minutes.

How many servings does Crispy Citrus Duck & Balsamic Greens provide?

4 servings

What are the main ingredients in Crispy Citrus Duck & Balsamic Greens?

Almonds, Creme Fraiche, Free-range Duck Breast, Free-range Duck Breasts, Green Beans, Onion, Onions, Orange, Oranges, Potato, Sweet Balsamic

What is the nutritional information of Crispy Citrus Duck & Balsamic Greens?

Calories: 816, Carbs: 83 grams, Fat: grams, Protein: 36.2 grams, Sugar: 35.9 grams, Salt: 349 grams

How do I prepare Crispy Citrus Duck & Balsamic Greens?

TOASTED ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SWEET BALSAMIC BEANS: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the halved green beans and fry until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sweet balsamic and simmer until slightly reduced. Remove from the pan, season, and cover. CRISPY DUCK: Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 4 orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning. SMOOTH MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. CREAMY ORANGE SAUCE: In a small bowl, combine the crème fraîche with the orange zest (to taste), seasoning, and a splash of water to loosen. Set aside. A DINNER DELIGHT: Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed green beans & onions and scatter over the toasted almonds.