Duck thigh with tangerines is a dish that combines the rich taste of duck, light fruity sweetness and the aroma of baked vegetables. Tangerines work more delicately than oranges: they give a softer sweet-sour note and well emphasize the taste of the bird, and dry apple cider helps to collect juices in a simple but expressive sauce.
In this recipe, it is important to first fry the thighs in a dry pan. This way, part of the fat will melt before the oven, the skin will brown better, and the vegetables and onions will absorb the already aromatic duck fat. Carrots should be cut coarsely so that they do not soften too quickly, and leeks and shallots will add a sweet vegetable base to the dish.
It is better to take tangerines that are ripe, but firm, so that they retain their shape during baking. If the thighs are large, after 45 minutes, check readiness with a knife near the bone: the meat should be soft, and the juice should be transparent. If necessary, cover the form with foil and give another 10-15 minutes in the oven, without raising the temperature too high.
Ingredients
- chilled duck thigh – 4 pcs.
- tangerines – 4 pcs.
- carrot – 2 pcs.
- leek – 2 stalks
- shallot – 1 pc.
- thyme – 2 sprigs
- dry apple cider – 200 ml
- salt – to taste
- pepper – to taste
What can be replaced
Preparation
- Dry the thighs with a paper towel – this way they will brown better in a dry pan.
- Peel the tangerines in advance, but try not to damage the slices so that they do not fall apart during baking.
- Choose a baking form so that the duck lies tightly, then the cider and juices will not spread too thin in a layer.
How to cook step by step
- Cut the shallots into half rings, leeks into long strips, peel the carrots and cut them into large pieces. Peel the tangerines, leaving the segments whole.
- Place the duck thighs skin side down on a dry pan and fry on both sides until lightly browned. Part of the fat will melt – then quickly fry shallots and leeks on it.
- Place thighs, fried onions, carrots, whole tangerines and sprigs of thyme in a baking dish. Salt, pepper, pour dry apple cider.
- Bake the dish in the oven at 180 °C for about 45 minutes. If you see that the top has browned quickly, and the meat is still tight near the bone, cover the mold with foil and bring it to readiness.
- Before serving, pour the juices from the mold over the duck. Carrots should become soft, and tangerines should release some of their juice into the sauce, but not turn into puree.
Why the recipe works
How to submit
Serve the duck hot with carrots, leeks and tangerines from the mold. Rice, mashed potatoes or baked potatoes go well with the side dish. If you want a more expressive sauce, you can collect the liquid from the mold with a spoon and pour it over the meat just before serving.
Typical mistakes
- Do not dry the thighs before the pan – then the skin will brown worse.
- Cut the carrots too small – they may become too soft during baking.
- Overcook the mandarins without control – they should release juice, but not fall apart completely.