Spiced duck breasts with beetroot, orange and pomegranate slaw recipe
These mouth-watering duck breasts are rubbed with honey and spices and paired with a vibrant, zesty slaw. With this quick and easy duck recipe in just under 30 minutes you can be tucking into an exciting, flavour-packed midweek main.
See method- Serves 4
- 15 mins to prepare and 18 mins to cook
- 1021 calories / serving
Ingredients
- 4 duck breasts
- 4 tsp ras el hanout spice paste
- 1 tsp clear honey
For the slaw
- 1/2 red onion, finely sliced
- 3 oranges
- 2 tbsp red wine or sherry vinegar
- 300g (10oz) raw beetroot, coarsely grated
- 2 carrots, coarsely grated
- 1 tbsp extra-virgin olive oil
- 1 x 80g pack pomegranate seeds
- 1/2 x 30g pack mint, leaves roughly chopped
Each serving contains
- Energy
- 4220kJ 1021.0kcal
- Fat
- 92g
- Saturates
- 24g
- Salt
- 0.9g
- Sugars
- 23g
of the Reference intake
Carbohydrate 24.0gProtein 25.7gFibre 4.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put a roasting tin in the oven to heat. Trim the duck breasts of any excess skin and fat and then use a sharp knife to score the skin of each breast 5 or 6 times. Rub 1 teaspoon of the spice mix all over each breast to coat.
- Put the duck breasts skin-side down in a large nonstick frying pan. Set over a low-medium heat and cook for 8 minutes until the skin begins to crisp and turn golden. Remove from the heat and turn over the breasts. Drizzle the skin of each with a little honey. Transfer the duck to the preheated tin, then roast for 10 minutes for medium cooked. Remove from the oven, transfer to a board and set aside to rest for 5 minutes.
- Meanwhile, make the slaw. Put the onion in a small bowl, cover with the vinegar and set aside.
- Using a sharp knife, remove the pith and peel from the oranges, then slice in between each membrane to release the segments. Put the segments in a bowl along with the grated beetroot and carrot. Squeeze any juice from the remaining peel and pith into a jug (you’ll need about 3 tbsp for the dressing).
- Strain the onions through a sieve over the jug and then add the onions to the slaw. Add the olive oil to the orange juice and vinegar and whisk to combine. Season to taste.
- Add the pomegranate seeds to the slaw along with the chopped mint. Pour over the dressing and toss. Divide the slaw between four plates.
- Slice the rested duck breasts and arrange on top of the slaw.
- See more Midweek mains
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
