Recipes - Main courses - Poultry

Duck breast with dry fruits served with red pepper and semolina

Portions for 3 servings:

1 duck breast (3/4lbs)

9 prunes

9 dry apricots

2oz raisins (Thomson seedless)

Rind of half a lemon

Grated nutmeg

Ground black peppercorn

All-spice

2 tsp of brown sugar

3 red peppers

12oz of cooked semolina (6oz of dry semolina)

For the red peppers:

Cook the red peppers in the oven at 150°C for one hour, let them cool, peel them, remove the grains and cut in stripes. They can be heated up in two minutes in a microwave oven.

For the semolina:

Put the semolina in a small bowl. Heat the water with an 1/8 teaspoon of salt and a teaspoon of olive oil. Once it boils, pour over the semolina and cover the bowl with a plate for 5mn then separate the grains with a fork.

For the dry fruits:

Boil half a pint of water with the lemon rind. Halve the prune and the apricots and put them in a bowl with the raisins. Pour the boiling water over them so that they do not burn in the oven.

For the duck breast:

Pre-heat the oven at 200°C.

Remove a bit of the fat by cutting just under the skin. Then place the meat in a frying pan with the fat side underneath. Put a lid on the pan and cook 5mn at high temperature to melt part of the fat. Let the fat drip off and place the duck breast in an oven dish, again with the fat side underneath. Sprinkle with nutmeg, black pepper, all-spice and brown sugar. Put the fruits around the duck and bake for :

12mn for rare meat

16mn for medium-rare meat

If the duck breast was prepared in advance and just comes out of the refrigerator, add 4mn to cooking time.

Once cooked, put the duck breast on a cutting board and cut in 1/4" slices. Serve immediately with the red pepper and the semolina.