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Duck with sweet sansho glaze and sharon fruit salsa

  • 4servings
  • 7minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, C, E, P
MineralsCopper, Magnesium

Ingredients Jump to Instructions ↓

  1. 2 mango

  2. 2 sharon fruit

  3. 55 g spring onions

  4. 200 g yellow cherry tomatoes

  5. 200 g red cherry tomatoes

  6. 1 lemon , juice only

  7. 150 g honey

  8. 30 g umeboshi , (pickled plum) paste

  9. 2 1/2 pieces ginger , grated

  10. 1 tsp ground sansho pepper

  11. 1 tsp mild curry powder

  12. 1/2 tsp chinese five spice

  13. 1/2 tsp ground ginger

  14. 1/2 tsp ground cinnamon

  15. 2 x 180 g duck breast

Instructions Jump to Ingredients ↑

  1. For the salsa, simply cut the mango and sharon fruit flesh into bite-sized pieces and place in a bowl.

  2. Slice the tomatoes and spring onions, and tip them into the bowl. Stir in the lemon juice and set aside.

  3. For the duck, preheat the oven to 160C/gas 2. Mix the honey, umeboshi paste and ginger together. Stir in the spices until thoroughly combined.

  4. Heat a frying pan and cook the duck breasts for 3 minutes, skin side down.

  5. Turn the duck breasts over and brush with the basting mixture.

  6. Transfer to the oven and cook for 4 minutes. Remove from the oven and leave to rest. Baste with the homey mixture once more. Carve the breasts and serve on top of the salsa.

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