Duck Breast with Apricot Sauce

Duck with Apricot Chutney Sauce
Duck with Apricot Chutney Sauce

Introduction

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

Cooking Method

  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.

Other recipes for your Classic Apricot Chutney

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