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Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
2
- 380grams duck breasts
- 2 oranges
- 2tablespoons honey
- 1tablespoons balsamic vinegar
- 75grams frozen pomegranate arils, thawed
- 420grams butter beans, rinsed, drained
- 1 small garlic clove
- 1tablespoons extra virgin olive oil
- 1/2 lemon, juiced
- 60grams baby spinach leaves
Description
From silky butter bean puree to juicy orange segments and pomegranate arils, this duck recipe is full of flavour and sure to impress.
Method
Step 1 of 6
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Diagonally score duck skin.
Step 2 of 6
Segment oranges over a bowl to catch any juice, then squeeze membranes before discarding (you will need about 1/3 cup juice). Strain juice into a small saucepan, reserving segments. Add honey, vinegar and 1 tsp pomegranate arils to pan and bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 2 minutes or until thickened slightly.
Step 3 of 6
Heat a large non-stick frying pan over medium-high heat. Cook duck, skin-side down, for 5 minutes or until skin starts to crisp. Turn duck and cook for 2 minutes or until browned. Transfer duck to tray and brush with honey glaze. Bake for 10 minutes or until just cooked through. Transfer to a plate and loosely cover with foil. Set aside for 5 minutes to rest. Cut duck across the grain into thick slices.
Step 4 of 6
Meanwhile, place beans and garlic in a food processor. Process until smooth. Add oil and lemon juice. Process until combined. Season.
Step 5 of 6
Heat same frying pan over medium heat. Add spinach and cook, stirring, for 2 minutes or until wilted. Season.
Step 6 of 6
Spread bean puree over plates. Top with spinach, reserved orange segments, duck and remaining pomegranate arils. Drizzle with resting juices and serve.
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