Fruit Glazed Duck Breasts

Fruit Glazed Duck Breasts

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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

Made with these products:

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


  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.


  • 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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