• Tommy Centola

Duck with Satsuma and Red Onion

Satsumas start to hit their peak in December. They are easily found in the southern part of the US. This week, I am sharing two recipes using this wonderful citrus fruit.

1 tablespoon Olive Oil

2 tablespoons Butter, divided

2 (6 ounce) Duck Breast

1 cup thinly sliced Red Onion

2 Satsumas, thinly sliced

1 1/2 cups Chicken Stock

1/4 cup Sherry

3/4 teaspoon Creole Seasoning

1 1/2 cup hot cooked White Rice

In a large sauté pan, heat olive oil and 1 tablespoon butter on medium-high heat until butter just begins to brown. Add duck, skin side down, and cook until skin is browned, about 4 minutes. Turn duck, add onion, and cook until onions are just soft, about 2 minutes. Add satsumas and stock and cover. Bring to a simmer, and cook until duck is medium-rare or until an instant thermometer registers 135℉, 10 to 12 minutes. Remove duck and increase heat to high. Add sherry and boil until sauce thickens, about 12 minutes. Add remixing tablespoon of butter and creole seasoning. Spoon rice onto plates and top with duck. Pour satsuma, onion and sauce over duck.


Good Cooking, Good Eating and Good Living!!!


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