Heat a frying pan to very hot and add the Duck, skin side down, without any fat or oil, season and turn after 2-3 minutes. Cook for a further 1 minute then remove to a preheated oven at 220ºC/425ºF/Gas 7 for 10 minutes. Remove and rest for 5-10 minutes and cut into 4-5 thick slices to serve.
Meanwhile place the berries, vinegar and jelly in a pan and heat gently until the jelly has melted. Simmer for a couple of minutes then remove, stir in the oil and season to taste.
Serve with polenta and orange and beetroot salad.
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Very easy dish to do. My husband was skeptical about the sauce but we both agreed that it worked really well with the flavour of the duck.
Will be cooking this dish again!By Jacqui - 25th Apr 2012