Duck Breast with Apricot Sauce

Duck Breast with Apricot Sauce

A simple savoury recipe that produces a wonderful combination of flavours.


  • 2 duck breasts
  • Sea & Pepper to taste
  • 1 sprig of fresh thyme
  • 50g butter
  • 200g spinach
  • 4 tbsp of Classic Apricot Chutney
  • 40mls of water

Print Recipe


  1. Heat the oven to 180C/ 160C fan/gas 4. Score the skin of each duck breast and season well.
  2. Heat a frying pan and place the duck breasts in the pan, skin-side down.
  3. Fry together for 6-7 minutes, adding the thyme and half the butter. Allow the butter to melt and baste the duck with the juices.
  4. In a separate pan, fry the spinach with the remaining butter until wilted.
  5. Remove the duck from the pan and place on an oven proof tray. Finish in the oven for 5-6 minutes. Remove from the oven and baste again with the juices. Least to rest for 5 minutes.
  6. Add 4 tbsp of Classic Apricot Chutney to a small pan with 40ml of water, heat the chutney until lightly simmering.
  7. Slice each duck breast in half, arrange on a plate along with the spinach and spoon the apricot sauce around the duck to serve.

View More Recipes