SAVOURY RECIPE OF THE MONTH

DUCK WITH PEPPER AND ORANGE RELISH

3 tbsps (45ml) olive oil

Salt & pepper

5-spice powder

PEPPER AND ORANGE RELISH

1 tbsp (15ml) olive oil

1 onion sliced

1 red pepper seeded and thinly sliced              

Finely grated rind and juice of one orange

½ sliced chilli

1 ½ tsp sugar

1 tbsp orange marmalade (sweet)

1 tbsp wholegrain mustard

Salt and pepper

METHOD

• Make the relish. Heat the oil in a pan and add the onions and peppers. Cook for five mins until beginning to soften.
• Add the orange rind and juice, the chilli and sugar. Lower the heat, cover and simmer gently for about ¾ of an hour, stirring occasionally until onions have carmelised. Remove lid from pan and cook for 1-2 mins to evaporate any excess moisture.
• Stir in the marmalade and mustard and season with salt and pepper.
• Heat the remaining oil in a roasting tin; add the duck breasts seasoned with salt and pepper and 5 spice. Roast for 15 – 20 mins. 200°C 400°F No6 Gas.
•  When the duck is cooked allow to rest for 5 mins then slice thinly and arrange on a plate. Top with spoonfuls of warm orange relish.