Crispy Duck

With a grilled vegetable tomato sauce and gremolata topping

prep
10 MINS
cook
17 MINS
serves
4
prep
10 MINS
cook
17 MINS
serves
4

Ingredients

  • 4 duck breast fillets, skin on
  • 400g jar Providore Series Grilled Vegetables With Provincial Italian Tomatoes sauce
  • finely grated zest of 1 lemon
  • 1½ tablespoons finely chopped fresh parsley
  • 1 tablespoon fresh baby mint leaves
  • 1 clove garlic, crushed
  • crusty bread and steamed baby green beans, for serving

Method

Step 1

Season duck breasts to taste. Heat an ovenproof non stick frypan over medium high heat and cook duck breasts, skin side down for 3-4 minutes until the skin begins to brown. Turn over and cook for a further 1-2 minutes.

Step 2

Spoon Providore Series sauce around the duck. Bake in a preheated oven at 200°C for approximately 10 minutes or to your liking. Remove from oven, loosely cover with foil and rest for 5-7 minutes.

Step 3

Meanwhile to make gremolata, combine lemon, parsley, mint and garlic in a small bowl.

Step 4

Slice cooked duck and serve on a bed of sauce, topped with gremolata and accompanied with crusty bread and steamed green beans.


Tip

Use chicken fillets with skin on, if duck is unavailable and adjust cooking time accordingly.