Duck breasts over leeks with spices marmalade

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 30
Baking 30
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of duck fat or vegetable oil
  • 1 package of 250 gr (3 cups) of Les cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of chinese spices mix
  • 60 ml (1/4 cup) of raisins or cranberries
  • 125 ml (1/2 cup) of orange juice
  • 30 ml (2 tablespoons) of white wine vinegar
  • 60 ml (1/4 cup) of honey
  • Ground salt and pepper up to taste
  • 2 duck breasts of about 375 gr (3/4 pound)
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a casserole, melt duck fat at medium heat. Add leeks and cook while stirring few times for 5 to 6 minutes. Add spices, raisins, orange juice, vinegar, honey, salt and pepper. Cook for about 10 minutes at low heat while stirring frequently.
  • Meanwhile, preheat oven at 180*C (350 *F). Criss-cross duck breasts over the fat side, without slicing completely the meat. Season with salt and pepper.
  • In a large oven safe non-stick pan, at medium heat, brown duck breasts on fat sides for 3 minutes. Turn duck breasts and continue to oven bake for 15 minutes.
  • Remove from oven, cover with aluminium paper and cool down 3 minutes before slicing.
  • Slice and serve in a large plate, garnish with warm leeks marmalade.

Chef's notes