01 Ingredients
2 duck breasts with skins on
8 leaves of sage finely sliced
Maldon salt
Turkish apricots chopped into small cubes
250ml Port wine
1 large finely sliced sage leaf for garnish
DUCK BREAST WITH TURKISH APRICOTS
SERVES 2
02 Preparation
Score the skin of the duck, not the meat, and rub the sage and some maldon salt over the skin and cavities
In a smallish pan, gently simmer 2 -3 tbs of the apricots in half the port for about 8 minutes. Turn off the heat
Heat a separate heavy bottomed pan on medium to high, and cook the breasts fat side down for 6 minutes, basting with the duck fat
Turn the breasts over and lower the heat to medium. Cook it meat side down for 2 minutes, then remove from the pan
Cover with foil and rest while completing the sauce
Deglaze the duck pan with the rest of the port, then add the apricot port mixture, raising the the temperature for a few minutes of high cooking to thicken the sauce, then remove off the heat
03 Plating
Slice each duck breast into 1.2cm thick slices, and plate each breast onto individual plates. Using a tablespoon, spoon some of the apricot port sauce over each breast. Decant the rest into a small pouring jug. Garnish with the sage. Serve with roasted cubed sweet potatoes and sauteed fine green beans
Cook’s Notes
The cooking time will be determined by whether you prefer your duck more rare, or more cooked. With a medium size breast, this amount of cooking time will give you a medium-rare breast. If you prefer it more cooked, leave it on the meat side for a few minutes longer. This a version of a recipe I learnt on a cooking trip, and is one of my favourite ways of doing duck