Glazed Breast of Duck on Spinach with Apricot Chutney

• Starters
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• Autumn & Winter
  • Thai Mussamum Curry
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  • Glazed Breast of Duck on Spinach with Apricot Chutney
  • Stuffed Pork Tenderloin wrapped in Streaky Bacon
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Ingredients

• 2 x 200g duck breasts
• 200g fresh spinach leaves
• Salt and Pepper
• 1tbsp honey
• Knob of butter
• 100g Cottage Delight Apricot Chutney

Method

1. Pre-heat over to 200C/380F/gas mark 6.
2. Season duck breasts both sides with salt and pepper.
3. Heat a little oil in a frying pan and add the duck breasts, skin side down.
4. Fry until golden and crispy, turn over and brush with honey.
5. Place in the oven for about 10 minutes or 15 minutes if you prefer well done. Remove from oven to rest for 3 minutes.
6. Heat the butter in a separate pan and add spinach, season and cook for about 1 minute until wilted.
7. Remove spinach and place in centre of serving plates. Slice duck breasts and arrange on top of the cooked spinach.
8. For the sauce drain a little of fat from the duck pan, and mix with the Apricot Chutney and gently heat.
9. Spoon the chutney sauce around the duck and serve with sweet or sauté potatoes.

Serves: 2
Preparation time: 5 minutes - Cooking time: 15-20 minutes