Duck Breast with Strawberry Marinade & Moroccan Pilaf

Ingredients

• 4-6 duck breasts with skin on

Marinade:

• 2 tablespoon of olive oil
• 6 ripe strawberries for smashing
• 1 tsp brown sugar
• salt & pepper for seasoning

Moroccan pilaf:

• 2 tablespoons of Ras el Hanout (spice mix)
• ½ preserved lemon, sliced
• 3 tablespoons of pistachio
• 3 tablespoons of cranberries
• 3 cups of cooked quinoa
• 2 cups of baby spinach
• 2 star anise
• ¼ cup Beerenberg Tomato and Cracked Pepper Relish
• ¼ cup Beerenberg Peri Peri Sauce

Sauce

• 2 cups of sliced cooked roasted heirloom carrots
• Herbs to serve – flat leaf parsley, coriander, mint

Method:

Combine all the ingredients for the pilaf, season to taste and set aside.

In a metal mixing bowl smash strawberries and add sugar and oil. Place in the duck breasts ensuring all are covered. In a heavy based pan add oil and fry off duck breast until browned on the outside. Transfer to a baking tray and grill breast at a medium heat until medium cooked.  Allow meat to rest for 5-10 minutes before slicing.  Arrange duck breast on top of pilaf and serve.