Duck breasts taste sensational with this spiced South African peach sauce.

Serves 2

Preparation: 15 minutes

Cooking: 8 minutes

Finely grated zest and juice of 1 small lemon

1 garlic clove, crushed

1/4tsp ground cinnamon

1/2tsp ground cumin

2 duck breasts, skin removed if preferred

1tbsp olive oil

Salt and freshly ground black pepper

Chopped fresh parsley, to garnish

Peach, cinnamon and lemon sauce:

1tbsp olive oil

1 garlic clove, crushed

2 South African peaches, pitted and sliced

2tbsp apricot jam

1/4tsp ground cinnamon

1tbsp lemon juice

2tbsp pomegranate seeds

1 In a shallow bowl, mix together the lemon zest, lemon juice, garlic, cinnamon and cumin with a little salt and pepper. Score the duck breasts, then add them to the mixture, turning to coat. Leave to marinate for 10-15 minutes.

2 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

3 Heat the olive oil in a frying pan that can be transferred to the oven. Over a high heat on the hob add the duck breasts, searing on both sides. Transfer to the oven and cook for 5-6 minutes.

4 Meanwhile, make the sauce. Heat the olive oil in a large frying pan. Add the peach slices and cook over a high heat for 1-2 minutes to sear them on both sides. Add the garlic, apricot jam, cinnamon and lemon juice with a splash of hot water (3-4tbsp). Turn the heat to low and simmer gently for 2-3 minutes. Add the pomegranate seeds and adjust the seasoning, if needed.

5 Allow the duck breasts to rest for a few minutes, then slice and arrange on serving plates. Serve with the sauce and garnish with parsley.

Cook’s tip: Try using South African nectarines instead of peaches.

South African Fruit