In this recipe for Crispy Duck Breasts with Balsamic-Glazed Tangerines, we go beyond a simple squeeze of lemon for zingy citrus variety. Duck.
With a sharp knife, score the skin of the duck breasts in a diamond pattern. Cut through the fat but not into the meat. Trim any excess skin that hangs over the.
2 large duck breasts. Kosher salt. Extra-virgin olive oil. 1/2 cup clementine juice or orange juice. 5 clementines, 2 cut into supremes for garnish, 3 sectioned and.