Date Night Duck
Quince and sumac glazed duck with sweet potatoes and date jam
Ingredients
- 2 duck breasts
- 1 dessertspoon quince paste mixed with 2 tablespoons boiling water or 1 tablespoon of quince jelly
- pinch salt
- 1 teaspoon sumac spice ( or omit)
- 2 tablespoons balsamic vinegar
- 100ml chicken stock ( made with ½ cube)
Method
Trim the fat on the duck breast and score the skin without going into the flesh. On the other side remove the silver piece of sinew.
Rub the fat side with a little salt and the sumac and place fat side down on a pan over low heat. Gently cook until the fat is golden and crisp. Flip over and cook for another 5 minutes.
Set oven to 180oc.
Sweet Potato, onion and pumpkin seed
Ingredients
- 2 medium sweet potatoes, scrubbed, dried and cut into wedges
- 2 small red onions, peeled and cut in half through root, then in half again
- 1 tablespoon pumpkin seeds
- pinch salt
Method
Remove the ducks from the pan transfer to oven.
Remove all but a tablespoon of fat from the pan and add the vegetables.
Season with salt and cook to colour.
Transfer to roasting tin and roast for about 20 minutes, tossing occasionally or until onions and potatoes are soft.
To Finish Duck
Method
When duck feels firm – after about 20 minutes, remove from oven.
If you want pink duck remove after 10 minutes or when it still feels wobbly.
Rest the duck for 5 minutes then return to pan with the quince, balsamic and stock. Add rested juices from duck. Boil to a spoon coating sauce and toss the duck in it.
Slice the duck and place on a platter.
Add the vegetables and serve with the date jam.
Date jam
Ingredients
- 1 shallot, peeled and chopped
- 1 tablespoon oil
- 100g chopped dates
- 1 tablespoon balsamic vinegar
- 250ml water
Method
Cook the shallot in the oil until soft and golden.
Add the dates, vinegar and water and simmer until thick.
Blend to a smooth puree.
Keep any you dont use in the fridge – nice mixed with yoghurt and lemon for a sauce for chicken or have with cheese.
