Glazed Duck breast with winter spices, red wine and port jus

Added on 13 December 2012

Glazed Duck breast with winter spices, red wine and port jus, crushed potatoes, buttered cabbage and a Kumquat Marmalade.

For 4 People

Glazed Duck Breast with Winter Spices

4 Duck Breasts (Newlyns Farm Shop are brilliant)

3 tbs orange marmalade (homemade is best)

2 tsp of Five Spice

1 and half tsp of ground juniper berries

1 dessert spoon of oil

Red Wine and Port Jus

400ml good chicken stock

1 tbs plain flour

100ml red wine

3 tbs port (it is Christmas!)

1 tbs redcurrant jelly

Buttered Cabbage

1 cabbage (Kale can also be used) - Sliced into ribbons an inch thick 50g butter

Crushed Potatoes

600g of peeled Maris Piper potatoes


Kumquat Marmalade

10 kumquats

200ml water

100g granulated sugar

Preheat the oven to 200 C. Lightly score the duck breast - you can get your butcher to do this. Heat a frying pan until hot, add the oil and sear the duck breast, fat side down first, until golden. Then turn it over and repeat, roughly 2 minutes on each side. Put the duck breasts on a baking tray and put the pan to one side. In a small bowl mix the orange marmalade, five spice, ground juniper berries and salt and pepper. Massage the glaze over the breast ensuring all the duck is coated. Leave to marinate.

For the stock, put the frying pan used for the duck back on a medium heat. Add the stock, stir in the flour and reduce by a third - doesn't matter if there are lumps as we will sieve it later. Add the red wine, port and redcurrant jelly. Simmer for 10 mins then leave in a warm place.

Cover the bottom of a baking tray in oil and preheat in the oven. Rinse the potatoes and chop into rough pieces. Boil in water for 5 minutes and drain. Put the potatoes back in the pan and shake with the lid on - this helps them to get crispy. Season. Then add the potatoes to the baking tray, giving them a little toss to cover all the potatoes in oil. Roast for 40 minutes. Finish with some chopped parsley before serving.

Slice Kumquats thinly, removing any seeds, and add to a small saucepan with the water. Bring to the boil until the kumquats are soft. Add the sugar and boil for a further 10 mins until the liquid looks syrupy. Leave in the pan to cool.

13 minutes before you want to serve, put the duck in the oven and cook for approximately 8 minutes. This will give you a pink duck breast - add a couple more minutes for a more well done duck. Cover in tin foil and rest the duck for 5 minutes in a warm place.

Put the cabbage in a pan of boiling water. Cook for 3 minutes, drain, and put back in the saucepan with the butter, salt and pepper and leave for a couple of minutes.

Re-heat the sauce, sieve and then serve.

The kumquat can be replaced by oranges or cherries.

Kumquats are quite hard to source, but we do make our own if anyone is interested in sourcing through us.

Oliver Hunter

The Essential Party Ingredient

Miller & McKaig Ltd

3 Mayfield Avenue Industrial Estate

Fyfield Road, Weyhill, Andover SP11 8HU

Tel : 01264 771657

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