- 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
Heat the oven to 180C/ 160C fan/gas 4. Score the skin of each duck breast and season well.
Heat a frying pan and place the duck breasts in the pan, skin-side down.
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.
In a separate pan, fry the spinach with the remaining butter until wilted.
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.
Add 4 tbsp of Classic Apricot Chutney to a small pan with 40ml of water, heat the chutney until lightly simmering.
Slice each duck breast in half, arrange on a plate along with the spinach and spoon the apricot sauce around the duck to serve.