Rachel Allen’s Pan-fried duck breast with lazy glaze
I’m always drawn to this deliciously easy sweet-sour duck with lazy glaze, I’m a very happy girl. Serve with some greens such as kale or broccoli for a great Christmas or New Year dish.
4 duck breasts, with skin sea salt and freshly ground black pepper
For the glaze
6 tbsp apple jelly
6 tbsp sloe gin or redcurrant jelly
6 tbsp duck or chicken stock, or use water
30g (1¼oz) butter
- First, score the fat on the duck breasts with a small, sharp knife, being very careful not to cut into the Season the duck, then place, skin side down, in a cold, heavy frying pan. Put the pan over a low heat and allow the fat to render out of the duck and the skin to go a nice nutty brown colour. This can take 15–20 minutes. Then turn the breasts over to brown the flesh on the underside and the edges. When the duck is cooked to your taste, drain off all the fat and set the duck aside in a warm place to rest for 10 minutes.
- Next, make the Put all the ingredients into a small saucepan over a medium heat to dissolve and bubble into a shiny glaze, then boil, uncovered, until the sauce has reduced by about one-third. Taste for seasoning.
- Slice the duck breasts thinly, arrange on a plate and serve with the glaze spooned over.