Ingredients (Serves 2) For the duck: 2 Duck breasts, skin scored Pinch of salt For the sauce: 4 tbsp Balsamic vinegar 2 Oranges, juice only 60g Spanish raspberries 60g Spanish strawberries, stalks removed, halved For the roasted vegetables: 6 tbsp Olive oil 1 Butternut Squash, peeled, seeds removed, flesh cut into cubes 1 Aubergine, top removed, cut into chunks 4 Garlic cloves, skin left on, squashed 1 tbsp Fresh thyme, chopped 1 tbsp Fresh rosemary, chopped Salt and freshly ground black pepper 6 Cherry tomatoes, on the vine
Method Preheat the oven to 180C/350F/Gas 4 Add the vegetables (all except the tomatoes), herbs and olive oil to a roasting tin, season well and bake in the oven for approx 40 minutes, stirring occasionally and adding the tomatoes after 30 minutes For the duck, rub the salt into the scored skin. Heat an ovenproof frying pan over a high heat, add the duck breast, skin-side down and fry for 4-5 minutes on each side, or until golden-brown on both sides and cooked to your liking. Remove from the pan and set aside on a warm plate to rest. Reserve the pan and any juices For the sauce, drain the fat from the reserved pan juices, then add the balsamic vinegar to the pan, bring the mixture to the boil then reduce the heat and simmer until the volume of the liquid has reduced by half Add the strawberries and raspberries along with the orange juice and continue to simmer for 2-3 minutes, or until the fruit has softened Transfer the sauce to a food processor and blend until smooth. Pass the sauce through a fine sieve and reserve the liquid To serve, carve the duck breasts into thick slices. Spoon the roasted vegetables into the serving plate and drizzle the sauce around the edge. Recipe from Foods from Spain