Duck Breasts With Red Pepper Jelly Glaze -

Duck Breasts With Red Pepper Jelly Glaze

Sweet potatoes have pinkish skins and flesh varying from creamy white to deep orange. Choose a long cylindrical tuber to make neat round slices for this Cajun dish.

Ingredients

2 duck breasts
1 sweet potato, about 400g/14oz
30ml/2 tbsp red pepper jelly
15ml/1 tbsp sherry vinegar
50g/2oz/4 tbsp butter, melted
Coarse sea salt and freshly ground black pepper

Details

Serves: 2

Method

1. Slash the skin of the duck breasts diagonally at 2.5cm/1 inch intervals and rub plenty of salt and pepper over the skin and into the cuts.

2. Scrub the sweet potato and cut into 1cm/½ inch slices, discarding the ends.

3. Cook the duck breasts on a medium barbecue, skin-side down, for 5 minutes. Turn and cook for a further 8-10 minutes, according to how pink you like your duck.

4. Meanwhile, warm the red pepper jelly and sherry vinegar together in a bowl set over a saucepan of hot water, stirring to mix them as the jelly melts. Brush the skin of the duck with this jelly glaze and return to the barbecue, skin-side down, for a further 2-3 minutes to caramelize it.

5. Brush the sweet potato slices with melted butter and sprinkle with coarse sea salt. Cook on a hot barbecue for 8-10 minutes until soft, brushing with more butter and sprinkling with salt and pepper when you turn them. Serve the duck sliced with the sweet potatoes and accompany with a green salad.

Related food category:

• Duck