Marmalade-glazed duck breasts with sesame stir-fried greens
Serves: 4Prepare & Cook:
4 duck breasts, skin on
3 tbsp thin-cut marmalade
juice of ½ orange
3 garlic cloves, crushed
1 tbsp finely chopped rosemary leaves
1 tbsp olive oil, plus extra for oiling
350g savoy cabbage, shredded
150g Brussels sprouts, thinly sliced
1 red chilli, deseeded and thinly sliced
4 spring onions, sliced
4cm piece ginger, chopped
2 tbsp white sesame seeds, toasted
Score the skin of each duck breast in a criss-cross fashion. Put the marmalade, orange juice, 2 garlic cloves and the rosemary in a bowl. Season and stir to combine. Brush ⅔ of the mix over the breasts. Marinate for 1 hour.
Preheat the oven to 200°C, gas mark 6. Oil a baking tray.
Set a frying pan over a medium-high heat. Cook the breasts for 3-4 minutes on each side, until golden. Transfer to the tray, cover with foil and roast for 10 minutes. Brush with marinade and cook for 5 minutes more. Remove from the oven and leave to rest.
Set a frying pan with the oil over a medium heat. Fry the greens for 1 minute. Add the chilli, spring onions, ginger and remaining garlic. Cook for 1-2 minutes, stir in the sesame seeds, season and serve with the duck.