Pan-fried Duck Breasts with Peach and Cinnamon

“Duck breasts taste sensational with this spiced peach sauce”


Finely grated zest and juice of 1 small lemon
1 garlic clove, crushed
1/4tsp ground cinnamon
1/2tsp ground cumin
2 duck breasts, skin removed if preferred
1tbsp olive oil
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish
Peach, cinnamon and lemon sauce:
1tbsp olive oil
1 garlic clove, crushed
2 South African peaches, pitted and sliced
2tbsp apricot jam
1/4tsp ground cinnamon
1tbsp lemon juice
2tbsp pomegranate seeds


In a shallow bowl, mix together the lemon zest, lemon juice, garlic, cinnamon and cumin with a little salt and pepper. Score the duck breasts, then add them to the mixture, turning to coat. Leave to marinate for 10-15 minutes.

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Heat the olive oil in a frying pan that can be transferred to the oven. Over a high heat on the hob add the duck breasts, searing on both sides. Transfer to the oven and cook for 5-6 minutes.

Meanwhile, make the sauce. Heat the olive oil in a large frying pan. Add the peach slices and cook over a high heat for 1-2 minutes to sear them on both sides. Add the garlic, apricot jam, cinnamon and lemon juice with a splash of hot water (3-4tbsp). Turn the heat to low and simmer gently for 2-3 minutes. Add the pomegranate seeds and adjust the seasoning, if

Allow the duck breasts to rest for a few minutes, then slice and arrange on serving plates. Serve with the sauce and garnish with parsley.

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