Stuffed Duck Breast with Fig & Orange Glaze
Recipe created by Kristiann Thompson, Furness College Student
- 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
- Hawkshead Relish Fig & Orange Jam
- 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
Firstly dice all the vegetables and put them onto a tray.
Then get 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.
For the duck breast slice it in down the side to make a pocket but not all the way through then with a brush put the Fig & Orange Jam on in the middle of the breast and put half of the vegetables in the middle.
Roll it up and get some string and tie it up 3 times, but not too tightly, so that you can get your finger underneath the string.
Brush the Fig & Orange Jam on the outside of the breasts so that it is covered.
Put them in a lightly oiled hot frying pan to seal the outside of the duck breasts.
Wrap them up in tin foil and put it on a tray and in the oven gas mark 5.
While that is cooking start making the sauce.
Pour oil into a frying pan over a medium-low heat.
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. Pour over the orange juice and simmer for 8-10 minutes until reduced by half.