Salt seared duck breastsPosted on: 21 August 2014 by Gareth Hargreaves
Succulent duck breast with rich apricot and red currant sauce and vitamin E packed almonds.
This recipe is one that tastes great and turns out to be healthy as well. Almonds are full of the anti-ageing vitamin, Vitamin E which has a positive effect on the male sex drive. The recommended daily allowance of Vitamin E is 10mg/day, and 2oz serving of almonds will provide you with 12 mg of Vitamin E.
- 4 duck breasts
- 1-2 teaspoons salt flakes
- 1/2 teaspoon freshly grated root ginger
- 1 clove garlic crushed
- 50g (2 oz) slivered California Almonds
- 150ml (1/4 pint) sweet white wine
- 4 ripe dessert apricots, halved and stones removed
- 2 tablespoons redcurrant jelly
- 1 teaspoon brown sugar
- 2 teaspoons dark soy sauce
- Freshly ground black pepper
Place the duck fat side up and sprinkle lightly with salt. Heat a cast iron pan and place the duck, fat side down in the pan. Cook for about 8 minutes until golden brown and then turn over and cook for about another 8 minutes until just pink in the middle. Remove and keep warm.
Drain off the duck fat leaving about 2 tablespoons in the pan. Add the ginger, garlic and almonds and cook gently until just golden brown. Add the wine and boil until reduced by half.
Add the apricots, redcurrant jelly, sugar and soy sauce and heat gently. Taste and adjust seasoning to taste. Add black pepper to taste.
- To serve, slice each duck breast on the diagonal and spoon over the almonds, apricots and sauce.
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