This duck breast recipe is quick and easy to make but looks impressive, making a great fuss-free dinner party dish, with the tangy chutney on the side.
If you’ve got more time, try this duck breast recipe served with a port sauce. Another stunning dinner party main.
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Ingredients
- 2 firm, ripe pears
- 20 kumquats
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 cinnamon stick
- ½ tsp dried chilli flakes
- 100g light brown soft sugar
- Few sprigs of thyme
- 1 bay leaf
- 4 ready-prepared duck breasts
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Method
- Peel and core the pears, then roughly dice. Cut the kumquats in half and put both fruits aside.
- Heat the oil in a medium-sized pan and cook the onion for 3-4 minutes until softened. Add the cinnamon stick, chilli flakes and sugar and cook slowly until the sugar has dissolved. Add the pears, kumquats, thyme and bay leaf. Bring just to a simmer, cover and cook over a gentle heat for 25-30 minutes, until the fruit has softened and is syrupy.
- Meanwhile, make diagonal slashes in the fat of each duck breast, making sure not to cut into the meat itself. Season each breast all over. Heat a large, heavy-based pan (you don’t need any oil or fat as there is enough in the duck’s skin) and cook the duck breasts, skin-side down, for 8-10 minutes until golden. Turn over and cook for a further 6-8 minutes, depending on how pink you like your duck. Serve with a spoonful of warm chutney and some steamed sugar snap peas.
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