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| Savoury Orange Relish
with Duck Breasts & Mashed Brussel Sprouts |
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| Serves 4 | |
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Four Duck Breasts 300gm jar spanks Savoury Orange Relish Dry Ginger Enough sprouts for four Butter and olive oil Honey and nutmeg Salt and pepper |
Heat oven to 180º C, score the fatty side
of the duck breasts, season with salt, pepper and dry ginger. Heat
a dry frying pan until very hot, add the breasts, fat side down, until
browned. Turn over and brown the flesh side. Put the pan into the
oven and cook for 20 mins (the middle will be still quite pink) Boil
the brussels al dente, drain and add a knob of butter, a dash of olive
oil, a pinch of nutmeg, a tsp of honey and salt and pepper. Blend
using a hand blender. Keep warm. Take duck out of the oven and wrap
in foil to keep warm. Return the pan to the heat and drain off half
the fat. Add the jar of Savoury Orange Relish to the pan and reduce
on a high heat for a few minutes. Add the duck, fat side down and
continue to reduce for another minute or so. The compote should be
thicker now. To serve slice the duck at an angle, pour over the sauce and serve with your finest wine! Bon appetit and we hope you enjoy your spanks. |
