Instructions

1. Pat the skin of the duck breasts with a kitchen towel to remove excess moisture, then season with salt.
2. Heat a frying pan on the cooker over a medium heat. Add the duck breasts, skin side facing down and cook for 5 minutes until the skin turns golden brown. Turn them over and seal the meat for a minute or so.
3. Meanwhile, mix the juice of one mandarin with the spices, maple syrup and soy sauce in a shallow dish.
4. Transfer the duck breasts to the mandarin & maple mixture and coat both well with the marinade. Rest them in the dish (skin side facing upwards) until you’re ready to fry them again.
5. Preheat the air fryer to 180°C. Put a rack in the air fryer and place the duck breasts on it, skin side facing up. Pat dry the skin, then cook them for about 10-12 minutes, depending on how you like your duck cooked. After 5 minutes, brush the skin with the marinade.
6. Transfer them to a plate and cover with foil and a tea-towel to keep warm. Let them rest.
7. Whilst the duck breasts are resting make a jus from the leftover marinade.
8. Pour it into small pan, add the wine and the juice of the other mandarin and a drop of water or stock. Reduce it. After 5 minutes, add the meat jus from the plate. Cook for another minute or so, until you get a thin gravy.
9. Serve the duck breasts with the jus.