Seared duck breasts with cherry and plum salsa | SA Garden and Home
These seared duck breasts are perfectly complemented by an easy to make cherry and plum salsa. Get the recipe here and impress your dinner guests.
Ingredients
- 4–6 duck breasts
- 3ml Chinese five spice powder
- salt and milled black pepper, to taste
- 125ml redcurrant jelly
- 8 small plums or nectarines, stoned, quartered and sliced
- 1 cinnamon stick
- 1 star anise
- juice of 1 orange
- 30ml red wine vinegar
- 5ml fresh ginger, finely grated
- 1 red onion, finely chopped
- 150g cherries, stoned
- 60ml fresh mint, torn
- seasonal green vegetables such as baby marrow spaghetti, peas, sugar snap peas, spring onions and fresh mint
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