Mandarin duck fillet

09680 Duck FILLETS to MANDARINS INGREDIENTS for 4 PEOPLE 4 mandarins, 600 g of duck breast, 50 g butter, 3 tablespoons Mandarin orange liqueur, 20 dl cucco mandarins, a tablespoon of honey, salt and pepper.

Peel the tangerines with a sharp knife and remove the membrane that encloses each clove, keeping only the flesh.

Cut the duck breasts thinly into strips and make them jump into a large pan with 30 g of butter for about 8 minutes on low heat.

Retire and riservatele warm between two plates.

Pour the Tangerine liqueur in the saucepan and let it Deglaze the cooking; Add the tangerine juice, honey, the rest of the butter into small pieces, salt, pepper, and then reduce heat to medium flame for 5 minutes.

A few minutes before the end of cooking, add the Tangerine pulp; stir carefully.

Serve the streaks with Tangerine pulp directly on plates, garnished as desired with Golden polenta croutons in butter.