Tangerines that quite aren’t sweet enough to eat out of hand are terrific roasted with duck, chicken, or pork, says chefathome. “Roasted citrus is more flavourful than raw and adds a new dimension,” he notes. Slice a tangerine paper thin and place the slices atop the meat before roasting, and “the tangerine cooks down into a lovely mass of flavour.” Halve a second tangerine and roast the halves, flesh side down, in the pan with the meat, then squeeze the juice onto the finished meat.
Tangerine peels can be dried and used as an aromatic seasoning. Pare them in large pieces, allow to air dry, and use in Chinese soups and braises, suggests fourunder. Dried tangerine zest mixed with sea salt and dried rosemary makes a blend that’s great on many things, but is especially wonderful on delicate white fish, says chefathome.