Honey-glazed Duck Breasts
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Recipe serves 4
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Preparation Time
20 min
- Cooking Time
20 min
Ingredients
- 4 Granny Smith apples, peeled, cored and finely sliced (if prepared in advance, keep the apple in water with a little lemon juice added to prevent discolouring)
- 7g butter
- Squeeze of lemon juice
- 1tsp caster sugar
- 115g runny honey
- 2tsps coriander seeds, dry-fried and roughly crushed
- 4 star anise
- 4 duck breast fillets, skin on (200g each)
- A sprinkle of Knorr Reduced Salt Chicken Granules
- Olive oil
- 4–5 sprigs of fresh thyme
- A few sprigs of fresh coriander
Method
- First make the apple sauce. Heat a heavy-based pan over a medium heat. Add in 2tsps of water and the butter and bring to the boil, whisking together.
- Add in the apple and lemon juice. Cover and cook over a medium high heat for 5 minutes, until the apple breaks down, stirring now and then to cook evenly and release the juices.
- Remove and blend in a food processor or jug blender until smooth, then pass through a fine sieve. The sieving stage is optional, but I like my apple sauce to be very smooth. Stir in the sugar. Transfer to a serving bowl and keep warm until serving.
- Place the honey, coriander and star anise in a small pan. Bring to the boil and cook uncovered (taking care it doesn’t boil over), stirring often until reduced by around a half.
- Meanwhile, sprinkle the Knorr Chicken Granules over both sides of the duck breasts to season them. Add a little olive oil and spread evenly over the duck breasts, coating the breasts thoroughly in the seasoning mixture. Add the thyme sprigs. Set aside for 5–10 minutes.
- While the duck is marinating, pre-heat a good quality, thick griddle pan. Add the duck breasts skin side down to the pan and cook over a low to medium heat for 10–15 minutes, turning over halfway through.
- While the duck is cooking, keep an eye on the honey glaze, stirring it often as it reduces.
- After 12 minutes cooking, turn off the heat under the duck breasts and leave them to cook in the residual heat left in the griddle pan. This is something I do a lot when I’m cooking at home.
- Brush the honey glaze over the skin side of the duck breasts, topping each breast with a star anise as decoration.
- Garnish with fresh coriander sprigs. Serve the duck breasts at once with the warm apple sauce on the side.
