EatSmarter exclusive recipe

Duck Breasts and Kumquats

with Potatoes and Cilantro
Average: 4.8 (4 votes)
(4 votes)
Duck Breasts and Kumquats

Duck Breasts and Kumquats - For the culinary wish list: Buttery, tender duck and potatoes with a crispy crust

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1 hr 10 min.
ready in 1 hr 20 min.
Ready in

Healthy, because

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Nutritional values

As with other poultry, the leanest part is the breast and the most fat is found in the skin. Here it is roasted for a long time and then removed so that the calorie balance is not overloaded.

Together with the tangerine juice, kumquats provide the pleasantly fresh, fruity taste and of course vitamin C. The tart, mini fruits are eaten together with their peel, which provides a little extra fiber.

1 serving contains
(Percentage of daily recommendation)
Calorie513 kcal(24 %)
Protein40 g(41 %)
Fat17 g(15 %)
Carbohydrates46 g(31 %)
Sugar added1 g(4 %)
Roughage4 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.8 mg(57 %)
Folate64 μg(21 %)
Pantothenic acid2.2 mg(37 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C94 mg(99 %)
Potassium1,172 mg(29 %)
Calcium90 mg(9 %)
Magnesium82 mg(27 %)
Iron8 mg(53 %)
Iodine8 μg(4 %)
Zinc3.8 mg(48 %)
Saturated fatty acids6.6 g
Uric acid298 mg
Cholesterol167 mg
Development of this recipe:


2 small duck legs (each about 200 grams)
6 Mandarin orange (or 2-3 small oranges)
200 milliliters Chicken broth
4 potatoes (400 grams)
2 stalks cilantro
100 milliliters Vegetable broth
40 milliliters Heavy cream (15% fat)
5 Kumquat
1 pinch sugar
1 tablespoon Crème fraiche (15% fat; 20 grams)
How healthy are the main ingredients?

Kitchen utensils

1 Cutting board, 1 Paper towel, 1 Non-stick pan (with lid), 1 Slotted spatula, 1 Plate, 1 Small knife, 1 Citrus juicer, 1 Measuring cups, 1 Peeler, 1 Mandoline, 2 round gratin dishes (12 cm diameter), 1 Bowl, 1 Whisk, 1 small Casserole dish, 1 Tablespoon, 1 Wooden spoon, 1 Large knife, 1 Aluminum foil

Preparation steps

Duck Breasts and Kumquats preparation step 1

Rinse duck breasts, pat dry with paper towels and rub with salt and pepper. Place skin-side down in a non-stick pan and cook over medium heat until browned, 5-7 minutes.

Duck Breasts and Kumquats preparation step 2

Turn breasts and fry in fat until the undersides are brown, about 5 minutes. Transfer the meat to a plate and pour off the fat from the pan.

Duck Breasts and Kumquats preparation step 3

Cut Mandarin oranges in half and squeeze. Pour the juice and the chicken stock into the pan and bring to a boil.

Duck Breasts and Kumquats preparation step 4

Add duck breasts skin-side up and simmer, covered, on the lowest heat, about 40 minutes.

Duck Breasts and Kumquats preparation step 5

Meanwhile, peel potatoes, rinse and slice on a vegetable slicer into thin slices. Arrange in a tile-like manner in 2 round gratin dishes (12 cm diameter) (approximately 5-inch diameter) in layers, seasoning each layer lightly with salt and pepper.

Duck Breasts and Kumquats preparation step 6

Rinse cilantro, shake dry, pluck leaves and set some aside. Cut remaining cilantro finely and place in a bowl.

Duck Breasts and Kumquats preparation step 7

Add vegetable stock and heavy cream, mix with the chopped cilantro and pour over the potatoes. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the middle rack for 25-30 minutes. (If the top browns too quickly, cover with aluminum foil as necessary.)

Duck Breasts and Kumquats preparation step 8

Meanwhile, rinse kumquats, drain and cut into slices.

Duck Breasts and Kumquats preparation step 9

Take potato gratins out of the oven, cover with foil and keep warm. Put duck breast fillets in a small baking dish. Broil under the oven broiler until the skin is crispy, about 10 minutes.


Meanwhile, let duck cooking liquid boil over high heat about 10 minutes to reduce to half the volume. Add kumquats and cook 3-4 minutes longer. Season with 1 pinch sugar, salt and pepper. Stir in crème fraîche.

Duck Breasts and Kumquats preparation step 11

Cut duck breasts into slices and serve with the sauce on plates. Garnish with remaining cilantro and serve with cilantro potatoes.