Quince Glazed Duck Breasts
Ingredients:
- 4 x 200-230g duck fillets
- Olive oil
- 1/2 tsp Chinese five spice powder
- 1/2 a 100g tub South Cape Quince Paste
- Dash of balsamic vinegar
Method:
Score the skin on duck breasts in a criss-cross fashion with a very sharp knife. Heat a little olive oil in a heavy fry pan and sauté duck breasts, skin side down, in a hot pan until skin is golden and much of the fat has rendered from the fillet.
Melt South Cape Quince Paste in a small saucepan with spice until smooth. Stir in balsamic vinegar.
Transfer breast fillets to a baking tray, skin side up and season with salt and pepper. Brush glaze over duck breasts. Bake in a preheated 200°C oven for 15 minutes or to desired taste. Stand for 5 minutes before serving. Serve with Fetta mash and green beans.
Serves 4.
