Public Servant Lifestyle

Salt Seared Duck with Sauteed Almonds & Apricots

You will need: 4 duck breast fillets
1-2 teaspoons salt flakes
1/2 teaspoon freshly grated root ginger
1 clove garlic, crushed
50g (2oz) slivered California Almonds
150ml (1/4 pint) sweet white wine
4 ripe dessert apricots, halved and stones removed
2 tablespoons redcurrant jelly
1 teaspoon brown sugar
2 teaspoons dark soy sauce
Freshly ground black pepper

Method

Place the duck fat side up and sprinkle lightly with salt. Heat a cast iron pan and place the duck, fat side down in the pan. Cook for about eight minutes until golden brown and then turn over and cook for about another eight minutes until just pink in the middle. Remove and keep warm.

Drain off the duck fat leaving about two tablespoons in the pan. Add the ginger, garlic and almonds and cook gently until just golden brown. Add the wine and boil until reduced by half. Add the apricots, redcurrant jelly, sugar and soy sauce and heat gently. Taste and adjust seasoning to taste. Add black pepper to taste.

To serve, slice each duck breast on the diagonal and spoon over the almonds, apricots and sauce.

Recipe courtesy of the California Almond Board

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