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    Duck with mandarins and chocolate

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    Duck with mandarins and chocolate

    Dark, zesty chocolate makes a delicious, glossy sauce for tender duck breasts.

    • Preparation time: 20 minutes, plus marinating
    • Cooking time: 30 minutes
    • Total time: 50 minutes, plus marinating 50 minutes

    Serves: 4


    • 4 British free-range boneless duck breasts, skin scored several times
    • 4 Mandarins, clementines or satsumas
    • ½ tsp Chinese five-spice powder
    • 2 tbsp Cooks' Ingredients Japanese Rice Wine Vinegar
    • 3 Cloves garlic, crushed
    • 25g Piece fresh root ginger, grated
    • 1 tbsp Cooks' Ingredients Miso Paste
    • 25g Valrhona Manjari, Orange Chocolate, chopped


    1. Place the duck breasts in a shallow dish. Squeeze the juice from 2 of the mandarins and mix with the five-spice powder, vinegar, garlic and ginger. Spoon over the duck, cover and leave to marinate in the fridge for at least 1 hour. Halve the remaining mandarins.
    2. Drain the duck, reserving the marinade, and pat dry on kitchen paper. Heat a large, heavy-based frying pan and add the duck, skin side down, along with the halved mandarins, cut side down. Fry for 5 minutes until both are deep golden. Turn to sear the underside of the meat. (You may need to fry the mandarins separately.) Drain off all but 1 tbsp of the fat.
    3. Mix the miso paste with 200ml boiling water and add to the pan with the strained, reserved marinade. Cook the duck and mandarins, uncovered, for about 20 minutes until the duck is tender and cooked.
    4. Remove the duck and mandarins. Leave to rest, covered with foil, for 10 minutes. Bring the pan juices to the boil and bubble a little until slightly reduced. Add the chocolate and heat gently to make a smooth, glossy sauce. Pour over the duck. Serve with watercress and rice noodles.

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