Tayberry & Sage Duck Breasts
Another simple, but fabulously tasty, recipe!
  1. 2 Duck Breasts
  2. 1tbsp Vegetable Oil
  3. 50ml The Little Herb Farm Tayberry & Sage Vinegar
  4. 1tsp Wholegrain Mustard
  5. 2tbsp Maple Syrup
  6. Salt and Pepper
  1. Preheat your oven to 180C (160C fan).
  2. Score the fat on the duck breasts with a sharp knife and season.
  3. Heat the oil in a frying pan, when hot, add the duck and sear on both sides.
  4. Transfer the duck, fat side up, into a roasting dish and pop into the oven for 20 mins.
  5. Remove from oven and allow to rest for 10 minutes.
  6. Just before the duck is finished cooking, make the sauce - Heat the vinegar, mustard and syrup in a saucepan, stirring occasionally, until boiling. Then turn down and simmer for around 10 minutes or until the sauce is reduced and thickened.
  1. Slice the duck, arrange on the plate and spoon the sauce over the top - as much as you wish! Delicious served with mashed potatoes and your choice of vegetables.
  2. For an Asian twist, add a splash of dark soy sauce, season and stir fry Pak Choi then add a further dash of soy sauce just before removing from the pan. Serve with noodles or rice.
The Little Herb Farm https://thelittleherbfarm.co.uk/