Glazed Duck Breasts with Mandarin Oranges and Star Anise

The duck breasts are simmered in a mandarin orange, star anise sauce and served over rice for a Chinese style dish.

Photo of Glazed Duck Breasts with Mandarin Oranges and Star Anise


1 can (15 oz.) DOLE Mandarin Oranges in light syrup
1 cup chicken or duck broth
1/3 cup sugar
3 tablespoons fresh ginger minced
2 star anise
2 teaspoons grated orange peel
salt and ground black pepper to taste
4 (6 to 7 oz.) frozen duck breast halves with skin thawed
1 to 2 tablespoons olive oil
hot cooked rice


  1. Drain mandarin oranges; reserve 1/2 cup syrup.
  2. Stir together mandarin orange syrup, chicken broth, sugar, ginger, star anise and orange peel in medium saucepan; bring to boil.  Reduce heat and simmer, uncovered, 25 to 30 minutes or until reduced to 3/4 to 1 cup liquid.  Remove star anise and discard.  Season with salt and pepper, to taste.  Set aside.
  3. Season duck breasts with salt and pepper.  Sear duck, skin-side down, in oil in large skillet over medium-high heat 8 to 10 minutes or until skin is crispy and browned.  Turn breasts and cook over medium heat 5 to 8 minutes longer or until internal temperature reaches 165°F.  Remove from skillet; keep warm.  Spoon off all but 1 tablespoon pan drippings.

  4. Add reduced orange juice mixture to skillet; bring to boil.  Boil 1 to 2 minutes or until slightly thickened.  Return duck breasts to skillet.  Add drained mandarin oranges; heat, spooning sauce over duck breasts.
  5. Serve duck and sauce over rice.

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