Spiced duck breast (Marc Fosh)

Spiced duck breast (Marc Fosh)

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  • Serves: Up to 4 people

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Spiced duck breast with chickpea and beetroot puree, fresh cherries and gingerMarc Fosh's spiced duck breast with chickpea and beetroot puree, fresh cherries and ginger


Serves: 4
Preparation time: 30 mins
Cooking time: 20 mins


1. Preheat the oven to 200°C. To make the glaze, mix all the spices using the Braun Multiquick’s hand blender compact chopper accessory. Toast the spices lightly in a frying pan over a low flame. Clean the accessory. In a saucepan, add the maple syrup, water and toasted spices and bring to the boil. Boil this down to a syrup, stirring occasionally. Set aside.

2. Heat a clean small frying pan over a high heat and season the duck breasts. Place them skin side down and fry gently until golden. Turn over the duck breasts and fry on the other side before placing them on a baking tray. Using a spoon, coat the duck skin with the glaze and roast them in the oven for about 5 minutes. Remove from the oven, cover with foil and rest for 3 minutes.

3. Meanwhile, for the sauce, de-stone the cherries and then heat them over a medium temperature in the same saucepan as the glaze, adding the chopped ginger. Pour in the chicken stock and boil, stirring gently with a wooden spoon, until it has halved in volume then take off the heat and set aside.

4. For the chickpea and beetroot puree, place all the ingredients in the Braun Multiquick’s compact kitchen machine and pulse to a puree. Spoon the sauce over the duck and serve with the puree.


Marc Fosh's tip

The chickpea and beetroot puree makes a lovely dip on its own. Serve with carrot and celery sticks and water crackers for a healthy snack.

This recipe was prepared using the Braun Multiquick’s hand blender compact kitchen machine and compact chopper accesory.


• 4 duck breasts, skin on
• 250g fresh cherries
• 2 tsp fresh ginger, chopped
• 100ml chicken stock
• Salt and pepper to season

Ingredients for the glaze

• 1tsp cardamom pods
• 1tsp cloves, ground
• 1⁄2 tsp anise, ground
• 150ml maple syrup
• 100ml water

Ingredients for the puree

• 200g canned chickpeas, drained
• 1 fresh beetroot, cooked
• 1⁄2 lemon, juiced
• 1 garlic clove, peeled and roughly chopped
• 75ml olive oil
• 1 tsp sesame seeds
• Salt and pepper to season

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