- 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
Pan-fried duck breats with South African peach, cinnamon and lemon sauce
Reuben Riffel
6th February 2020
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.
Ingredients
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
Method
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
