Crispy Duck Breasts with Balsamic-Glazed Tangerines
Duck breasts have thick skin, so it's best to cook them slowly over a low flame to render the fat. Here, we used that fat to make a decadent glaze studded with citrus segments.
Tangerine Cupcakes with Coconut Frosting
These treats are worthy of any Christmas celebration. Be sure to keep the batter chilled between batches to maintain the texture.
Citrus Chicken Quinoa Salad | Sally's Baking Addiction
This Citrus Chicken Quinoa Salad is full of bright, fresh flavors and packs some serious protein punch!
Tangerine Cake with Citrus Glaze
Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.
Roast Chicken with Clementines | Alexandra's Kitchen
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi Feel free to take liberties with the ingredients here. I've made this using 6 tablespoons of clementine juice (versus 3 T. orange and 3 T. lemon), which works just fine. The original recipe called for fennel bulbs (not onions), but I have used a mix of both fennel and onions, and I have also used leeks in place of the onions. The key is to use a large enough roasting pan that allows space between each piece of chicken. If the chicken…