Fresh Duck Breast with Grilled Peaches and Tart Cherry Sauce
For a quick and easy meal, try our fresh breast and serve with a fresh salad and add a bit of tartness with cherry and balsamic sauce. Serve with grilled peaches and pomegranate. Perfect for Christmas but excellent all year round!
Ingredients
Duck
- 4 Luv-a-Duck Fresh Duck Breasts
Salad
- 1 tbsp olive oil
- 2 peaches, quartered and stone removed
- 150gm rocket leaves
- 75gm edamame beans
- 80gm pomegranate arils
- 100ml avocado oil to dress
- Salt and pepper to taste
Cherry Sauce
- 150gm cherry conserve
- 2 tbsp pomegranate molasses
- 1 teas fresh thyme leaves
Products used
Method
- Preheat oven to 190°C.
- Pat duck breasts dry, score skin, and season.
- Cook skin-side down in a heated pan (no extra oil) for 4 minutes until golden. Flip and sear flesh side for 2 minutes, then return to skin side and roast in the oven for 4-6 minutes. Rest for 5 minutes.
- Meanwhile, create the salad by heating a grill plate on medium. Coat the peach quarters in the olive oil and grill. Set aside to cool slightly.
- Make the cherry sauce by placing ingredients in a small saucepan to heat through on low heat.
- Assemble salad with rocket, edamame, pomegranate, and peaches. Slice duck breasts, place on top, and drizzle with cherry sauce and avocado oil.
- Serve the salad with rocket, edamame, pomegranate, and peaches. Slice duck breasts, place on top, and drizzle with cherry sauce and avocado oil.
Chef’s tips
Use a heated tray in the oven if you don’t have an ovenproof pan.