Impress guests or treat yourself with perfect, pink duck breasts paried with a tangy balsamic chilli sauce and creme fraiche.
Serves 2
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients
2 duck breasts
Salt and pepper
1 garlic clove, minced
2 tbsp caster sugar
small bunch of coriander
2 tsps balsamic vinegar
1 birdseye red chilli, finely chopped
4 cherry tomatoes, diced
2 tbsp creme fraiche
Method
Preheat the oven to 180°C.
Score the fat on each duck breast and season well with salt and pepper. Place the duck breasts skin side down into a large frying pan without oil and cook for around 8 minutes on medium heat . The skin should turn brown and crispy,
Turn the duck breasts over and cook for another 2 minutes. Transfer to a roasting tray and place in the oven for another 8 minutes.
Meanwhile, discard any fat in the frying pan. Put the sugar in the pan, along with 2tbsp of water and bring to the boil to create a light syrup Add the garlic and chilli and boil until it starts to thicken. Add the tomatoes and vinegar and cook for a further 2 minutes, until the tomato softens a little.
Leave the duck breasts to rest for 5 minutes before carving. Cut into slices and arrange on a plate, drizzle over the chill jam, top with creme fraiche and garnish with the fresh coriander.
Serve with root vegetables and beetroot or a simple green salad.
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