Duck Breast with Strawberry Marinade & Moroccan Pilaf

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By Silvia Hart

In this recipe

RED PEPPER & CHIPOTLE SAUCE

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TOMATO & CRACKED PEPPER RELISH

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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.

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Duck Breast with Strawberry Marinade & Moroccan Pilaf

In this recipe

Preparation time:

Cooking time:

Serves:

Ingredients

Method: