Michelle's FreeFrom Duck Breasts with Apple and Ginger
Wheat, gluten, dairy, egg, nightshade, corn, soya & nut free

We are slap in the middle of the home-grown apple season so we make no apologies for the fact that this month’s recipes are heavily ‘appled’.

2 medium Bramley apples
75g / 2 1/2oz peeled fresh ginger
6 large duck breasts with skin
sea salt and freshly ground black pepper
1 tbsp goat butter or olive oil
2 large sprigs rosemary
300ml / 10fl oz Marsala
150ml / 5fl oz water

Peel, quarter and slice the apples and slice about half of the peeled ginger root finely.
Lay the duck breasts out, on the counter, skin down, and season with salt and freshly ground black pepper.
Lay a layer of apple slices down one of the breasts and top with a layer of ginger slices. Cover this with a second duck breast, skin side up. Tie the breasts together with string and grate more black pepper over the top. Repeat with the remaining four breasts.
Heat the goat butter or oil in a wide heavy pan and lay the three pairs of breasts in the pan. Fry briskly, without burning for 4-5 minutes or until the skin is nicely brown. Turn over carefully, grate more black pepper over the upturned side and fry for another 5 minutes.
Lay the sprigs of rosemary between the breasts and add the Marsala and water to the pan, bring to the boil, lower the heat, cover the pan and simmer very gently for 1/2 hour.
Meanwhile, cook the remaining apple with the remaining
ginger, in large pieces, and 100ml water until the apple is totally soft. Allow to cool and then discard the ginger pieces. Remove the breasts from the pan and keep warm.
Chill the cooking liquid briefly to help separate the fat, then remove the fat and keep for roasting potatoes!
Add the cooking juices to the puréed apple, reheat and adjust the seasoning if required.
Remove the string and carefully slice the duck breasts thickly. Lay out in a serving dish and serve with the sauce and a green vegetable or salad.

Serves 6 - per portion
331cals - 33g protein
16g total fat - 5g sat / 8g mono / 3g poly
8g carbohydrate of which 7g sugar
1g fibre - 191mg sodium / 0.5g salt

Good Source of: Vitamin B1, B2, B6, B12, iron & zinc

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