Marmalade-glazed duck breasts with sesame stir-fried greens

Serves: 4 Prepare & 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


  1. 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.
  2. Preheat the oven to 200°C, gas mark 6. Oil a baking tray.
  3. 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.
  4. 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.

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