• 2servings
  • 115minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsPotassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 duck breast

  2. 1 pinches black pepper

  3. 3 tbsp clear honey

  4. 1/2 oranges , juice

  5. 12 plums , stoned and quartered

  6. 1 tsp ground cinnamon

  7. 1 tsp ground coriander

  8. 2 cardamom pods

  9. 2 cloves

  10. 1 oranges , zest

  11. 1 butternut squash , peeled and cut into cubes

  12. 45 ml olive oil

  13. 1 dashes of vegetable oil

  14. 3 shallots , finely chopped

  15. 1 tsp toasted pine kernels

  16. 1 small bunch coriander , chopped

Instructions Jump to Ingredients ↑

  1. Set the oven to 200C/gas 6. Score and season the duck breasts with salt and freshly ground black pepper. Place them in a cold dry pan, skin side down. Cook on a high heat for about five to six minutes until the skin is crispy, discarding any excess fat as you go. Flip them over and seal them on the other side.2. Add the honey and the orange juice and cook on a high heat for a further three to four minutes and then transfer to the oven and cook for five minutes.

  2. To make the caponata, reduce the oven temperature to 150°/gas 1. Place the plums on a tray lined with greaseproof paper and roast for about one hour.

  3. Combine the cinnamon, coriander, cardamom, cloves and orange zest. Season the squash; then toss in half the spice mixture and the olive oil. Increase the oven temperature to 200C/gas 6 and roast for 40 minutes or so, until soft.

  4. Heat the vegetable oil in a frying pan and fry the shallots and remaining spice mix until soft.

  5. Combine the plums, squash and shallots together, spoon the mixture onto a plate, carve the duck and serve on top of the caponata. Garnish with fresh coriander and toasted pine nuts.


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