Duck breast brochettes with apricots recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 548 calories / serving
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169687 duck breast brochettes with apricots HERO

Heat the grill to hot.

Thread the duck strips onto the wooden skewers. Brush with the olive oil and season well. Grill for 12-15 minutes until dark golden in colour and cooked inside.

Meanwhile, prepare the sauce by heating the butter and sunflower oil together in a medium heavy-based saucepan over a medium-high heat.

Sauté the apricots for 2-3 minutes then reduce the heat. Add the soy sauce and honey and stir well. Simmer for a 3-4 minutes and remove from the heat.

Remove the duck brochettes once cooked and spoon the apricots and sauce into a serving dish. Arrange the brochettes over the top and garnish with the coriander leaves.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 skinless duck breasts, trimmed of any excess fat and cut into 2cm wide strips
  • 50ml olive oil
  • coriander leaves, to garnish
  • 100g apricots, de-stoned and chopped roughly
  • skewers
  • 25g unsalted butter
  • 15ml sunflower oil
  • 1tbsp runny honey
  • 50ml light soy sauce
  • salt
  • pepper
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  • Energy 2285kj 548kcal 27%
  • Fat 34.5g 49%
  • Saturates 9.5g 48%
  • Sugars 17.1g 7%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 17.1g Protein 41g Fibre 2.6g


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