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Zesty Tangerine & Fennel Glazed Duck Breasts with Quinoa Pilaf
Quick & easy zesty tangerine glazed duck with fennel and quinoa. A unique, nutritious dinner ready in just 30 minutes. Try this flavor-packed recipe today!
Elevate your dinner game with this truly unique and delightful recipe featuring zesty tangerine-glazed duck breasts, paired perfectly with a fragrant fennel and quinoa pilaf. Duck is an underutilized protein that brings a rich flavor profile, and when combined with the tangy brightness of tangerine and the aromatic crunch of fennel, it creates a dish that is both nutritious and irresistibly delicious.
This recipe is a testament to quick and easy gourmet cooking that doesn’t compromise on health. Duck breasts are a great source of high-quality protein, and when cooked with minimal oil and natural sweeteners like tangerines, they retain their juicy tenderness without unnecessary calories. The quinoa pilaf, packed with fiber and essential amino acids, complements the dish beautifully, making it a balanced meal that nourishes and satisfies.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
550 kcal
per serving
Cuisine
Mediterranean
Quick & easy zesty tangerine glazed duck with fennel and quinoa. A unique, nutritious dinner ready in just 30 minutes. Try this flavor-packed recipe today!
Ingredients
- • duck breasts: 4 (skin-on)
- • tangerines: 3 (juiced and zested)
- • honey: 1 tablespoon
- • fennel bulb: 1 (sliced thinly)
- • garlic: 2 cloves (minced)
- • quinoa: 1 cup (rinsed)
- • chicken broth: 2 cups (low-sodium)
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • fresh parsley: 2 tablespoons (chopped)
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a small bowl, mix the tangerine juice and zest with honey. Set aside for glazing.
- 3 Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Season duck breasts with salt and pepper. Place them skin-side down in the skillet and sear for about 5 minutes until the skin is golden brown.
- 4 Flip the duck breasts, brush with the prepared tangerine glaze, and transfer the skillet to the preheated oven. Roast for 10-12 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 5 While the duck is roasting, heat the remaining olive oil in a medium saucepan over medium heat. Sauté the fennel and garlic until fragrant, about 2 minutes. Add the quinoa and toast for another minute.
- 6 Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the liquid is absorbed and quinoa is fluffy.
- 7 Remove duck breasts from the oven and let them rest for 5 minutes before slicing. Fluff the quinoa with a fork, stir in chopped parsley, and season with additional salt and pepper to taste.
- 8 Serve the sliced duck breasts over a bed of fennel quinoa pilaf, drizzling any remaining tangerine glaze over the top.
Serving Suggestions
- • This zesty tangerine and fennel glazed duck is a complete meal on its own, but you can elevate your dining experience by pairing it with a simple arugula salad dressed with lemon vinaigrette. The peppery notes of arugula will complement the sweetness of the glaze beautifully. For a refreshing beverage pairing, consider a chilled glass of sparkling water with a splash of tangerine juice or a crisp white wine like Sauvignon Blanc to enhance the citrusy notes of the dish.
Storage Tips
Store any leftover duck and quinoa pilaf in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days. To reheat, place the duck in a preheated oven at 350°F (175°C) for about 10 minutes, and gently warm the quinoa on the stovetop with a splash of broth to keep it moist.
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