Air Fryer Spiced Duck with Sticky Clementine Sauce

Name: Air Fryer Spiced Duck with Sticky Clementine Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 boneless duck breasts; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp fine sea salt; 1 small onion, sliced; 2 clementines, sliced; 1 tsp olive oil; 50 g dried apricots, chopped; 1 tbsp honey; 175 ml warm chicken stock; 1 serving rice or creamy mash to serve

Tender, spice-rubbed duck breasts cooked to perfection in the air fryer and paired with a luscious, sweet and tangy clementine and apricot glaze. This elegant yet surprisingly simple meal is perfect for a special weeknight dinner or a cozy date night.

Servings2 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

boneless duck breasts
2
ground cinnamon
0.5 tsp
ground ginger
0.5 tsp
fine sea salt
0.5 tsp
small onion, sliced
1
clementines, sliced
2
olive oil
1 tsp
dried apricots, chopped
50 g
honey
1 tbsp
warm chicken stock
175 ml
rice or creamy mash to serve
1 serving

Step-by-Step Instructions

Prepare the duck by piercing the skin all over with a skewer or scoring it in a diamond pattern, being careful not to cut into the meat. In a small bowl, mix the cinnamon, ginger, and 1/2 tsp fine sea salt. Rub this spice mixture thoroughly over both sides of the duck breasts. Let the duck sit at room temperature for 20 minutes to marinate.

Preheat your air fryer to 200°C. Place the sliced onions and clementines into a small air-fryer-safe casserole dish or baking tin. Drizzle with olive oil, toss to coat, and cook in the air fryer for 5 minutes.

Pat the duck breasts dry with kitchen paper to ensure a crispy finish. Place them skin-side up on top of the onion and clementine mixture. Air fry for 10 minutes, pausing halfway through to stir the onions and clementines so they get well-coated in the rendering duck fat.

Reduce the air fryer temperature to 190°C. In a small jug, whisk together the chopped apricots, honey, and chicken stock. Pour this mixture into the casserole dish around the duck. Cook for another 5 minutes until the duck skin is golden and crispy. Carefully remove the duck breasts to a warm plate and let them rest for 5 minutes.