Duck Breasts with Tomato and Chilli Jam
Duck Breasts with Tomato and Chilli Jam



  • 2 large duck breasts
  • 2 tbsp crème fraîche
  • 1 crushed garlic clove
  • 2 tbsp sugar
  • A few coriander sprigs
  • 1 tbsp balsamic vinegar
  • 1 red chilli, finely chopped
  • 6 cherry tomatoes
  • Preheat the oven to 180C and score and season the duck breasts. Fry in a dry pan - skin-side down - for 7 mins to render the fat, then turn the breasts over to seal the flesh for a minute. Place in a roasting dish and cook in the oven for 8 mins.
  • Meanwhile, pour away the fat from the pan and add 2 tbsp of water and the sugar. Bring to the boil, add the chilli and garlic and cook for 3 mins, then stir in the tomatoes and vinegar and cook for 2 mins more. Season well, and set aside to cool. Remove the breasts from the oven, rest for 5 mins, then slice on the diagonal and serve on plates with the chilli jam, a blob of crème fraîche and some coriander sprigs.
25 mins
2 serving

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