About Us

Marinated duck breast

Serves 4

Ingredients: 4 duck breasts

  • 125ml Apple balsamic
  • 125ml Pukara extra virgin olive oil
  • pinch Murray River salt
  • 125g Mustard fruits

Method: Trim off most or all of the fat, leaving a little is good. However, if you prefer, remove it all. Marinate for 24 hours in equal parts of apple balsamic and extra virgin olive oil.

In the morning remove breasts from the marinade ( reserve this as you will need this for the sauce). Pat dry , sprinkle with a little salt, pan fry until brown on the outside but still pink on the inside. Allow to rest for approx 10 minutes in a warm place. Slice the mustard fruits. Place the reserved marinade in a saucepan and reduce by half. Add the mustard fruits and return to the boil, then remove from the heat.

Grill the duck breast until the skin is crispy. Slice the duck breast, warm the mustard fruits. Place the sliced duck breast on one side of each plate and spoon over some of the mustard fruits sauce.

Serve accompanied with a warm beetroot relish (Cunliffe Waters) and a green salad with Hunter Valley Smelly Cheese Shop fetta tossed through.



« Back to Recipes