Island Life Magazine Ltd August/September 2017 | Page 109

Duck Breast with Port Sauce
and glazed Apricots
Recipe by Ganders
Ingredients Method
2 duck breasts 1. Preheat oven to 200°C Gas Mark 6.
2 fresh apricots
2 tablespoons Isle of Wight
Blue Cheese
50ml good Port
250ml rich gravy
Seasoning
2. Heat frying pan over a high gas.
Whilst this is heating score across
the duck breasts skin & lightly
season.
3. Place the breasts, skin side down
into pan until nicely browned. Flip
duck breasts over and transfer
to oven for 20 minutes in pan if
oven safe, or suitable dish if not.
4. Whilst the duck is cooking halve
the apricots, remove the stone and
dust with icing sugar. Grill under
a hot grill. When nicely coloured
remove and fill with blue cheese.
5. Set aside cooked duck and allow
to rest for 10 minutes being sure
to keep any juices.
6. Taking your duck pan, skim off
some of the fat, add the Port,
return to heat and reduce by half.
7. Add gravy an d any juices from
resting duck, bring to a simmer
and again reduce a little. Return
duck to oven to warm along with
apricots to melt blue cheese for
two minutes.
8. To serve, first spoon sauce onto
warmed plate, then apricots and
duck sliced lengthways.
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