insideKENT Magazine Issue 95 - February 2020 | Page 79

Roast Duck Breast with a Cherry and Orange Glaze
Recipe by Gressingham Duck www.gressinghamduck.co.uk
Serves: 2
Prep time: 10 Minutes
Cook time: 30 Minutes
Pineapple, Tumeric and Ginger Chutney
with Spice-Baked Salmon
Recipe by Del Monte ® www.delmonteeurope.com
Serves: 4
Prep time: 10 mins
Cook time: 30 mins
Ingredients:
For the Chutney
• 1 tbsp oil
• 1 small onion, finely diced
• 1 tbsp ground turmeric
• 1 tsp garam masala
• 1 thumb-sized piece of ginger
• 8 tbsp raw runny honey
• 1 tbsp nigella seeds
• 1 tsp chilli flakes, optional
• 1 can Del Monte Gold ® Pineapple
chunks, drained
• 160ml cider vinegar
For the Salmon
• 1 can Del Monte Gold ® Pineapple
chunks
• 2 - 3 tbsp maple syrup
To Serve
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp chilli powder
• 1/2 lime, juice and zest
• 1 tbsp oil
• 1 tbsp raw runny honey
• 4 salmon steaks
Method
1. First, make the chutney. Heat the
oil in a large pan and gently fry the
onions over a medium heat until
softened. Add the turmeric and garam
masala and toast for 1 minute.
2. Finely grate the ginger and add to
the spices along with all the other
chutney ingredients including the Del
Monte® pineapple chunks.
3. Stir well to incorporate all the
ingredients, then turn up the heat and
bring to a boil. Once boiling, turn
down the heat to a gentle simmer and
allow to cook for 25 - 30 minutes until
a thick jam consistency is achieved.
The chutney will thicken further as
it cools.
4. In the meantime, make the salmon.
Preheat the oven to 180°C/gas 5.
5. Mix together the spices, lime, oil
and honey in a bowl. Lay the salmon
steaks in an ovenproof dish and pour
over the marinade ensuring all the
salmon is covered.
6. Place in the oven and bake for 15
- 20 minutes depending on the size of
the steaks.
7. Serve alongside the pineapple
chutney and a green salad.
Ingredients:
• 2 Gressingham Duck Breasts
• 1 tbsp honey
• 300g new potatoes, par-boiled
• 2 sprigs rosemary
• 2 tbsps olive oil
• 1 tsp rock salt
• 1 clove of garlic
• A handful of green beans
• Knob of butter
• 1 large orange, zested & juiced
• 1 tsp ground ginger
• 1 tbsp soy sauce
• 50ml port
• 400g frozen black cherries, defrost
in the bag and then reserve any
juice by passing through a sieve
into a separate bowl
• 1 tbsp cornflour
Method:
1. Add the par-boiled new potatoes
to a roasting dish with the oil, salt,
rosemary and the garlic clove,
combine together and place in
the oven at 180°C to roast for 30
minutes.
2. Score the fat on the duck breasts
with a sharp knife, heat a pan and
sprinkle in a fine layer of salt (no
oil), then add the duck breasts skin-
side down, turn down the heat and
let the fat slowly render out until
the skin is golden and crispy
3. Meanwhile, make the sauce by
placing the orange juice and zest,
ground ginger, soy, port and
cherries into a pan and bring to the
boil over a heat.
4. Combine the cornflour with the
reserved cherry juice and add to
the pan, reduce the heat and
simmer until the sauce thickens.
When the skin is crispy, drain the
excess fat, and place in the oven at
180°c and cook for 6 minutes.
5. Bring a small pan to the boil,
add the green beans and cook for
4 minutes. Drain and add the
knob of butter and season with salt
and pepper.
6. Remove the duck breasts
from the oven and cover in honey,
then leave to rest for 3 minutes.
Carve the duck breasts into 4,
Serve alongside the new potatoes,
green beans and drizzle with the
cherry sauce.
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