A quick recipe for duck from Moro, This goes well with Okra with Pomegranate Molasses.
Ingredients
- 4 duck breasts skin on
- 2 tbsps Butter and olive oil
- 2 tbsps water
- 2 tbsps pomegranate molasses
- a pinch ground cinnamon
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 220 C 200 Fan Gas 7. Score the skin of the duck breasts in a criss cross fashion, salt well and leave for 15 minutes.
- When you are ready place a large frying pan with a heat resistant handle over a medium heat and add the olive oil. Place the duck breasts skin side down and seal for a minute or so until lightly browned.
- Turn over to seal the flesh then place in the oven for about 15 mins until pink. Remove and let the duck breasts rest on a board, loosely covered with foil, for 5-10 minutes.
- Put the frying pan back on the hob over a medium heat, pouring off any excess oil. Add the water, pomegranate molasses and cinnamon. Reduce for a minute and season with salt and pepper.
- Slice each breast into three to four pieces at an angle, pour over the sauce and serve with a green salad.
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