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duck breast pan fried and served with a blackberry relish
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Duck with blackberry relish
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A seasonal dish perfect for Autumn 

Course: Main Course, Meat
Cuisine: British
Keyword: duck with blackberry relish
Servings: 2
Author: Laura Scott
Ingredients
  • 1 red chilli de-seeded and finely chopped
  • 2 tbsp coriander chopped
  • 1 tbsp lime juice
  • 1 nectarine finely chopped
  • 1 punnet blackberries
  • caster sugar to taste
  • 2 duck breasts skin scored with a sharp knife
  • 1 tsp five spice powder
  • Pak choi & Jasmine rice to serve with the duck
Instructions

  1. Put the finely chopped chilli, coriander and lime juice into a bowl

  2. De-stone and finely chop the nectarine. Add to the bowl. Season, then add the blackberries

  3. Add sugar to taste and balance out the sharpness of the fruit

  4. Score the duck breasts, next, season with salt, pepper and a little five spice powder

  5. Heat a frying pan then add the duck breasts and fry skin side down until browned (5 mins approx)

  6. Turn the duck breasts over and cook for a further five minutes to get to medium rare then remove from the pan and set aside to rest the meat

  7. Cut the pak choi into quarters then place into a bowl with an inch of water. Cover with cling film & microwave for 3 minutes

  8. Remove and season with soy sauce and a dash of sesame oil. Serve with sticky jasmine rice or roasted new potatoes