Warm duck with strawberry and balsamic glaze.
Cook time: 15 mins | Prep time: 10 mins | Serves: 4
Ingredients.
2 x duck breast fillets, skin on
2 tablespoons of strawberry jam
100ml balsamic vinegar
50ml olive oil
120g black seedless grapes - cut in half
4 sprigs thyme, leaves
100g baby rocket
3/4 cup hazelnuts, lightly toasted
Salt and pepper to taste
Serve:
10 cherry tomatoes, half - optional
Method.
1. Score duck breast fillets in a diamond pattern and season well. Place in a cold frying pan skin side down. Sear on medium heat for 10-12 minutes flipping halfway. Set aside to rest for 10 minutes covered.
2. Cut grapes in half and set aside. Add the strawberry jam, balsamic vinegar, olive oil, salt and pepper in a bowl.
3. Add the jam mix, grapes, thyme leaves, and leftover duck juices in the same frying pan. Simmer for 2 minutes.
4. Slice the duck breasts into 3 cm slices. Place the rocket on a serving platter, top with sliced duck breast and sprinkle with hazelnuts. Top with sliced duck breast, spoon over glaze and grapes. Add salt and pepper to taste and serve.