Fruit Glazed Duck Breasts

Fruit Glazed Duck Breasts

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Can be made with these products:

Serves: 4
Preparation Time: 15 Minutes
Cooking Time: 25-35 Minutes
Tools: Multi-Mill / Liquidiser

Method

  1. Place the peppercorns, cinnamon, cardamom pods, coriander seeds and sea salt in the Multi-Mill and process for 20-30 seconds until ground. Score the skin and fat of the duck breasts with a sharp knife and rub the spice blend over the skin.
  2. Place the sugar, orange juice, wine and cranberries in a pan and bring to the boil. Simmer for 5 minutes or until the cranberries are tender. Cool slightly, remove about a quarter of the cranberries and set aside. Place the remainder in the Liquidiser and blend to a purée. Pour back into the saucepan through a sieve.
  3. Cook the duck breasts on a ridged griddle pan. Place fat side down and cook over a low heat for 12-15 minutes, pouring off the fat as it is released.
  4. Turn over and cook for about 5 minutes. Alternatively cook in a preheated oven at 200°C/400°F/Gas 6 for 15-25 minutes, according to how well cooked you prefer duck.
  5. Meanwhile add the redcurrant jelly and vinegar to the sauce and bring to the boil. Let it bubble for 5 minutes, until syrupy. Add the reserved cranberries, orange rind and redcurrants and heat through.
  6. To serve, slice the duck and arrange on top of a bed of sweet potato mash, drizzle over a little fruit glaze and serve the remainder separately.

Cook's Note: To make sweet mashed potato mix about 700g (1½lb) cooked mashed sweet potato with 50g (2oz) butter and 30ml (2 tbsp) mascarpone or single cream and season well.

Ingredients

10 black peppercorns
5cm (2 inch) piece cinnamon stick, broken
10 cardamom pods
12 coriander seeds
2.5ml (½ tsp) sea salt crystals
4 x 175g (6oz) duck breast fillets
30ml (2 tbsp) sugar
grated rind and juice 2 oranges
150ml (¼ pint) red wine
225g (8oz) cranberries
30ml (2 tbsp) redcurrant jelly
15ml (1 tbsp) red wine vinegar
75g (2oz) redcurrants
sweet potato mash, to serve

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