• Recipe and styling by Nomvuselelo Mncube
    Photograph by Dylan Swart

    Duck breast in raspberry jam herb marinade with caramelised onion and spinach salad

    Serves: 4
    Cooking Time: 1 hr 30 mins

    Ingredients

    • MARINADE

    • 200g raspberry jam
    • small handful thyme leaves
    • small handful rosemary leaves, finely chopped
    • 2 tsp paprika
    • 1 lemon, to squeeze
    • 1 garlic clove, peeled and crushed
    • 4 duck breasts (about 1kg)
    • smoked salt flakes, to taste
    • CARAMELISED ONION

    • 1 tbsp olive oil
    • 30g butter
    • 3 medium red onions, peeled and sliced
    • 2 tsp sugar
    • 2 tsp balsamic vinegar
    • salt, to taste
    • SPINACH SALAD

    • 80g baby spinach leaves
    • 80g gooseberries, some whole, others halved
    • 80g radishes, thinly sliced
    • 100g feta, cubed
    • 40g flaked almonds, toasted

    Instructions

    1

    For the marinade, combine the raspberry jam, thyme leaves, rosemary leaves, paprika, a squeeze lemon juice and crushed garlic in a small bowl. Stir to combine.

    2

    Place the duck breasts in a shallow dish and pour the marinade over them. Make sure the marinade coats the meat entirely. Cover and refrigerate, 1 hour. Remove the duck breasts from the marinade, scrape the marinade off the meat and season with smoked salt to taste. Place a frying pan over medium-high heat and fry the duck breasts, skin side down first, 5 minutes; then flip over and fry the other side, 5 minutes.

    3

    To caramelise the onions, heat the oil and butter in a large frying pan over medium heat. Add the onions and fry, 15 – 20 minutes, stirring occasionally to prevent them from burning. When the onions are softened and golden in colour, add the sugar and balsamic vinegar – this will put the caramelisation process in motion. Season to taste. Cook the onions, a further 5 – 8 minutes, stirring occasionally, until sticky and caramelised.

    4

    Slice the duck breasts and place on 4 serving plates. Arrange the spinach, gooseberries and radish slices around the plates. Scatter the feta, caramelised onions and toasted almond flakes over.

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