Pan-fried Duck Breasts with South African Peach, Cinnamon and Lemon Sauce – Recipe
South African celebrity chef Reuben Riffel has created a new recipe using beautiful South African stone fruit.
Reuben Riffel is an award-winning chef, restaurateur, and media personality known for his food-focused television shows and advertisements, cookbooks and philanthropic work. He hopes to educate UK consumers about how buying South African produce can make such a difference to the lives of the country’s underprivileged families.
And because South African fruit is counter-seasonal, it’s available when European produce isn’t, which means we’re lucky enough to enjoy this beautiful sunshine fruit all year round. And duck breasts taste sensational with this spiced South African peach sauce.
Finely grated zest and juice of 1 small lemon, 1 garlic clove, crushed;
1/4tsp ground cinnamon and 1/2tsp ground cumin
2 duck breasts, skin removed if preferred, 1tbsp olive oil; salt and freshly ground black pepper
Chopped fresh parsley, to garnish
For the peach, cinnamon and lemon sauce:
1tbsp olive oil, 1 garlic clove, crushed
2 South African peaches, pitted and sliced, 2tbsp apricot jam
1/4tsp ground cinnamon, 1tbsp lemon juice and 2tbsp pomegranate seeds
1. In a shallow bowl, mix together the lemon zest, lemon juice, garlic, cinnamon and cumin with a little salt and pepper. Score the duck breasts, then add them to the mixture, turning to coat. Leave to marinate for 10-15 minutes.
2. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
3. Heat the olive oil in a frying pan that can be transferred to the oven. Over a high heat on the hob add the duck breasts, searing on both sides. Transfer to the oven and cook for 5-6 minutes.
4. Meanwhile, make the sauce. Heat the olive oil in a large frying pan. Add the peach slices and cook over a high heat for 1-2 minutes to sear them on both sides. Add the garlic, apricot jam, cinnamon and lemon juice with a splash of hot water (3-4tbsp). Turn the heat to low and simmer gently for 2-3 minutes. Add the pomegranate seeds and adjust the seasoning, if needed.
5. Allow the duck breasts to rest for a few minutes, then slice and arrange on serving plates. Serve with the sauce and garnish with parsley.
Cook’s tip: Try using South African nectarines instead of peaches.