Duck breast is so easy to prepare when cooked right. It has a rich taste and looks great on the table. It’s a lovely dish best served with asparagus or greens on the side.
Flavorful Seared Duck with Onion Relish
2 Garlic cloves, crushed
2 Red onions, very thinly sliced
2 sprays Sunflower oil
1 teaspoon Corn flour
1 teaspoon Dark brown sugar
1 tablespoon Orange rind
1 tablespoon Chopped fresh flat-leaf parsley
2 tablespoon Balsamic vinegar or red wine vinegar
10 fl oz Water
7 oz Duck breast (after all fat and skin is removed)
Orange wedges, to garnish
Bitter salad leaves, to serve
Lightly rinse the duck breast, pat dry with kitchen paper, slice thinly and put in a non-metallic dish that will not react with acid.
Blend the orange rind with half the water and 1 tablespoon of vinegar in a bowl and pour over the duck. Cover lightly with cling film and leave to marinate for at least 20 minutes. Stir occasionally during marinating.
Meanwhile, heat a non-stick saucepan and spray with the oil. Add the onion and garlic and cook, stirring, for 5 minutes. Sprinkle in the sugar, then add the remaining water and the vinegar. Cover with a lid and cook for 10 minutes until the onions are soft. Keep warm.
Heat a non-stick heavy-based frying pan, add the duck breast with the marinade and cook gently for 6 minutes. Add the cooked onions with any liquor and stir together lightly.
Blend the corn flour with 1 tablespoon of water and stir into the pan. Cook, stirring, until the liquid has thickened, then cook for a further 2 minutes, or until the duck is tender and the onions are hot. Garnish with parsley and orange wedges and serve with salad.
* Serves 4.
This Seared Duck recipe requires very little preparation. It has a great flavor for just a little effort.