Duck Breast with Clementines and Tuscan Kale

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We are not duck fans so I used thick cut pork chops instead. Wonderful sauce...could put it on shoe leather and it would taste good. The citrus and pork went great together.

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The duck was cooked wonderfully; I did cook it 11 min. instead of the 9 min though for a slightly more well done finish. The pan sauce was very good and easy to make. I did not have any problems with bitterness, but used orange juice instead of clementines. Used as an anniversary dinner, and was not disappointed!

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Loved it. My sauce did get bitter as a previous poster mentioned, which I think can be attributed to the tiny bit of pith remaining on the sectioned clementines added to the juice. I added a teaspoon of honey and a tablespoon of unsalted butter. Problem solved. Next time, I will supreme all 5 of the clemmys, add 3 to the sauce and 2 to garnish and see what happens. I really enjoyed the "meatiness" of the kale and refreshing sweetness of the clementines. A really enjoyable dish!

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This is a very easy recipe to follow and it came out perfectly. Either my skills are improving, or this recipe is “easy” rather than “intermediate.” I did not have any trouble with the sauce being bitter as others have commented on. I could not get Clementine juice so I used Tropicana with no additives. It seemed to work fine. Also, I could not find any pomegranates, so I just had to leave them off. I do not think this hurt the dish at all.

One tip – I supremed my Clementines about an hour before serving and placed them in the fridge. My wife commented that the cold supremes on top of the warm dish confused her. She was not sure if it was supposed to be a warm or cold dish. I had to agree with her observation. By the end of the meal the supremes had warmed and the temperature profile felt “less odd” on the pallet. They are easier to supreme when they are cold, but I would suggest that you let them come up to room temp before garnishing.

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This one is a keeper! Incredible tasting and so easy to make. I went to Whole Foods and the butcher did the criss-crossing of the skin for me. Grabbed a bag of Cuties (clementines and they even had a carton of Tangerine juice in the case.

She was not kidding about the duck fat being like gold. I sauted the kale in it and it was absolutely delish. It came out crispy and crunchy unlike other greens that wilt.

The sauce was amazing. I added a thyme bundle and reduced the juice and tangerine pieces to a fine syrup and added some butter for a sleek finish.

This was one of the best dishes ever! Thanks Anne, you totally rock!

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Turned out great, used tangerines instead of clementines

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SO delicious. The duck was incredibly juicy and flavorful. However, the duck breasts I got were not as big as the ones on the show, so next time I would only keep them in the oven for 5-6 minutes instead of 8.

Also, because of the remoteness of where I live, I cannot get fresh duck breast but only frozen breasts. As a result, only one of the breast halves had that nice thick coating of fat like the one on the show. The rest had fat in weird places that would not be good for presentation or rendering. If this happens to you, just trim off the fat and render it separately (the longer you render, the more fat you'll get. You'll find that the fat shrivels up, but there's still a lot of good juice in there.

The sauce didn't work out for me, but I think it's because I used regular orange juice (my grocery store didn't have clementine juice, so it had other ingredients in it. Next time I'll try Simply Orange so I don't get any additives that will give my sauce a bitter taste.

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The sauce was delicious but I did add a tablespoon of butter to smooth it and sweeten it a little. We thought it went well with the duck and also with chicken breast that I cooked at the same time.

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My first time cooking duck! Great! Easy! Thanks, Anne.

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The duck was perfectly cooked, which was great since this was my first time making it at home. I love duck! The sauce came out very bitter and I couldn't fix it. The clementines were very sweet so I'm not sure what i did wrong. I'll make duck again but probably not with the clementine sauce. If yours comes out great, post what you did.