Pan-fried duck breats with South African peach, cinnamon and lemon sauce

Reuben Riffel

Reuben Riffel

6th February 2020
Reuben Riffel

Pan-fried duck breats with South African peach, cinnamon and lemon sauce

40 min

Serves 2
Preparation: 15 minutes
Cooking: 8 minutes

Duck breasts taste sensational with this spiced South African peach sauce.

Cook’s tip: Try using South African nectarines instead of peaches.


  • Finely grated zest and juice of 1 small lemon 1 garlic clove, crushed 1/4tsp ground cinnamon 1/2tsp ground cumin 2 duck breasts, skin removed if preferred 1tbsp olive oil Salt and freshly ground black pepper Chopped fresh parsley, to garnish

Peach, cinnamon and lemon sauce

  • 1tbsp olive oil 1 garlic clove, crushed 2 South African peaches, pitted and sliced 2tbsp apricot jam 1/4tsp ground cinnamon 1tbsp lemon juice 2tbsp pomegranate seeds


1. In a shallow bowl, mix together the lemon zest, lemon juice, garlic, cinnamon and cumin with a little salt and pepper. Score the duck breasts, then add them to the mixture, turning to coat. Leave to marinate for 10-15 minutes.
2. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
3. Heat the olive oil in a frying pan that can be transferred to the oven. Over a high heat on the hob add the duck breasts, searing on both sides. Transfer to the oven and cook for 5-6 minutes.
4. Meanwhile, make the sauce. Heat the olive oil in a large frying pan. Add the peach slices and cook over a high heat for 1-2 minutes to sear them on both sides. Add the garlic, apricot jam, cinnamon and lemon juice with a splash of hot water (3-4tbsp).
Turn the heat to low and simmer gently for 2-3 minutes. Add the pomegranate seeds and season to taste.
5. Allow the duck breasts to rest for a few minutes, then slice and arrange on serving plates. Serve with the sauce and garnish with parsley.

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