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Duck Breast with Strawberry Marinade & Moroccan Pilaf
By Silvia Hart
Duck Breast with Strawberry Marinade & Moroccan Pilaf
In this recipe
Red Pepper & Chipotle Sauce
Warning...this jar contains Reg's Tomato & Cracked Pepper Relish
Preparation time:
20 mins
Cooking time:
50 mins
Serves:
4 - 6
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 Red Pepper and Chipotle 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.