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Ingredients

For the duck

  • 2 Duck breast, preferably with the skin on
  • 2 shallots, thinly sliced
  • 2 courgettes, small diced
  • 2 leeks, thinly sliced
  • 3 carrots, small diced
  • 2 Garlic cloves, finely chopped
  • Fresh ginger, finely chopped
  • Fig & Orange Jam Buy
  • Butter or olive oil

For the sauce

  • Olive oil
  • 6 shallots, thinly sliced
  • Cinnamon stick
  • 3 Star anise
  • 2 Garlic cloves
  • 1 cup of orange juice

Method

For the duck

  1. In a pan with a little bit of butter or olive oil, add vegetables and sauté them until they are soft. Once they are soft take them off the heat on put to one side.
  2. Preheat the oven 190C / gas mark 5.
  3. Slice the duck breast down the side, but not all the way through, to make a pocket.
  4. Brush the inside of the breasts with the Fig & Orange Jam, and then put half of the vegetables in each.
  5. Roll up each breast and tie up 3 times with string, but not too tightly, so that you can get your finger underneath the string.
  6. Brush the Fig & Orange Jam on the outside of the breasts so that they are covered.
  7. Put them in a lightly oiled hot frying pan to seal the outside of the duck breasts.
  8. Wrap them up in tin foil, put on a tray and cook in the oven.

For the sauce

  1. While the duck is cooking start making the sauce.
  2. Pour oil into a frying pan over a medium-low heat.
  3. Add shallots, cinnamon, star anise and garlic and fry gently for 10-15 minutes until lightly caramelized. Do not allow the onion or garlic to darken.
  4. Pour over the orange juice and simmer for 8-10 minutes until reduced by half.
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