Seared Duck with Red Onion Relish
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
200 g/7 oz duck breast (after all fat and skin is removed) 1 tbsp orange rind 315 ml/107/2 fl oz water 2 tbsp balsamic vinegar or red wine vinegar 2 sprays sunflower oil 2 red onions, very thinly sliced 2 garlic cloves, crushed 1 tsp dark brown sugar 1 tsp cornflour bitter salad leaves, to serve TO GARNISH 1 tbsp chopped fresh parsley orange wedges.
1 Lightly rinse the duck breast, pat dry with kitchen paper, slice thinly and put in a non- metallic dish that will not react with acid. 2 Blend the orange rind with 150 ml/5 fl oz water and 1 tablespoon of vinegar in a bowl and pour over the duck. Cover lightly with clingfilm and leave to marinate for at least 20 minutes. Stir occasionally during marinating. 3 Meanwhile, heat a non-stick saucepan and spray with the oil. Add the onion and garlic and cook, stirring, for 5 minutes. Sprinkle in the sugar, then add 150 ml/5 fl oz water and the vinegar. Cover with a lid and cook for 10 minutes until the onions are soft. Keep warm. 4 Heat a non-stick heavy-based frying pan, add the duck breasts with the marinade and cook gently for 6 minutes. Add the cooked onions with any liquor and stir together lightly. 5 Blend the cornflour with 1 tablespoon of water and stir into the pan. Cook, stirring, until the liquid has thickened, then cook for a further 2 minutes, or until the duck is tender and the onions are hot. Garnish with parsley and orange wedges and serve with salad.
calories per duck breast 98