Duck Breasts with Creme Fraiche and Sweet Chilli & Tomato Jam
By not-recognized
Published on 17 January 2022
A fantastic recipe, make the sweet chilli jam while the duck is cookign and resting.Time and servings
27 minsTotal time
2 minsPrep time
25 minsCooking time
Ingredients
- 2 gressingham duck breasts
- 2 tbsp of creme fraiche
- 1 garlic clove, peeled and crushed
- 2 tbsp of caster sugar
- 1 sprinkle of coriander stalks and leaves
- 1 tbsp of balsamic vinegar
- 1 small red chilli, finely chopped
- 6 cherry tomatoes
Method
Step 1
Pre-heat the oven to 180°C, fan 160°C, gas mark 4Step 2
Score the fat on each duck breast and season well, then place the duck breasts skin side down into a large frying pan (without oil) on a medium heat and cook for about 8 minutes until the fat has rendered out and the skin has gone golden brown and crispy.Step 3
Turn the duck breasts over briefly to seal the flesh side, and then transfer to a roasting dish and place in the oven for 8 minutes.Step 4
Whilst the duck is roasting, pour away the fat from the frying pan and add 2 tbsp of water and sugar and bring to the boil. Add the garlic and chilli and continue to boil until it starts to thicken. Add the tomatoes and vinegar and cook for a further 2 minutes. Season to taste and set aside.Step 5
Leave the duck breasts to rest for five minutes before carving, then arrange onto a plate, add the crème fraiche on top, drizzle over the chill jam and garnish with the fresh coriander.