Duck Breast with onion cranberry marmalade and Carrot and Sprout Salsa

This is a gourmet mid week family meal. I used Brussels sprouts and carrots as an accompanying vegetables as they are the only survivors left in my garden following a very harsh winter weather. I also added some Yorkshire pudding which I baked for 10 minutes with the duck. Recipe is for four persons.

2 duck breasts

2 onions finely sliced

1/4 tsp mixed spice

1 tbsp olive oil

2 tbsp cranberry jam or conserve

1/2 cup water

1/4 cup port

1 tsp English mustard

1 tsp chicken powder

Salt & Pepper

4 medium carrots peeled and thickly sliced

300g Brussels sprouts

3 tomatoes peeled and seeded

100g cubed panchetta

1/4 cup water

Salt & pepper

Make the onion and cranberry marmalade by gently fry the onions in 1 tbsp olive oil until soft, add mixed spice, cranberry jam, water port and chicken powder and simmer gently covered for 15 minutes. When all liquids have nearly evaporated add mustard season with salt and pepper and turn off heat.
Heat a large frying pan, score the skin of duck breast with a sharp knife season with salt and pepper and dry fry skin side down. Cover so that grease will not splatter all over! After 5 minutes drain fat, turn breast and cook for just 1 minute. Transfer breasts to baking tray always skin side down and bake in a hot 210c oven for 10 minutes. Remove from oven and leave to rest for 5 mins covered with a piece of foil.

In the same pan which you fried the breast, gently fry the panchetta, add carrots, sprouts and water and cover. Simmer for 10 minutes. Add tomatoes and seasonings. Cover and cook for further 5 minutes.

Slice duck breast diagonally, serve half duck breast per portion with carrot and sprout salsa, and onion and cranberry marmalade with Yorkshire puddingshttp://marthesefood.blogspot.com/2012/01/yorkshire-pudding.html. Yum Yum!