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Duck Breast with Strawberry Marinade & Moroccan Pilaf
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.
© 2020 Beerenberg Pty Ltd. All rights reserved.
© 2020 Beerenberg Pty Ltd. All rights reserved.