Seared Duck with Freekeh
Seared Duck with Freekeh



  • ½ red onion, finely chopped
  • 50g pitted cherries
  • 2 tbsp balsamic vinegar
  • Pinch of sugar
  • 3 tsp olive oil
  • 180g duck breasts
  • 1 tsp Chinese five-spice powder
  • 250g freekeh, cooked
  • 25g basil leaves
  • Preheat the oven to 150C. Toss the cherries, onion, balsamic vinegar, sugar, 2 tsp of oil and some seasoning in a bowl to combine. Pat the duck breasts dry and coat with the five spice powder and some more seasoning. Set aside.
  • Heat the remaining oil and sear the duck for 4 mins on each side. Remove to a plate, cover with foil and place in the oven for 10 mins. Return the pan to the heat and warm the freekeh through, then stir in the cherries and basil. Spoon onto a platter. Slice the duck into thick slices - it should be very pink and juicy - then pile onto the freekeh salad. Finish with a drizzle of pan juices and more basil.
20 mins
2 serving

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