Pink Roasted Duck Breast with Caramelised Apples


Pink Roasted Duck Breast with Caramelised Apples, Raspberry Vinegar

and Cranberry Dressing


Raspberry Vinegar and Cranberry Dressing


  • ½ chopped shallot
  • 40ml raspberry vinegar
  • 1 tsp. clear honey
  • 1 tbs. dried cranberries (chopped)
  • Splash of water
  • Sea salt & cracked black pepper
  • 100ml olive oil


  1. Gently sweat the shallot in a little of the olive oil until softened.
  2. Add the raspberry vinegar and simmer to reduce by half.
  3. Add the honey and chopped dried cranberries whilst still warm and allow the reduction to cool slightly.
  4. Stir through the remaining olive oil; add a splash of water and seasoning.
  5. Taste, add more seasoning or honey if necessary and serve at room temperature.

Roast Duck Breast

  • Allow half a Sladesdown duck breast per person


  1. Score the fat on the duck breast with a sharp knife in a criss cross pattern.
  2. Season the duck breast well with salt on both sides, and place into a cold frying pan with no oil.
  3. Gently render the fat down from the duck breast in the frying pan on a medium heat for 5 – 6 minutes, pour away any excess fat.
  4. Seal the other side and then place the duck into a hot oven skin side down for 6 – 8 minutes at 220°C or until the duck breast is medium rare.
  5. Remove from the oven and rest for 5 minutes before carving.

Caramelised Apples


  • 1 eating apple (Cox’s or Braeburn)
  • 10g unsalted butter
  • 1 tsp. caster sugar
  • Brandy (splash)


  1. Peel the apple, cut into quarters and remove the core.
  2. Cut each quarter into 3 equal wedges.
  3. Place the butter into a frying pan over a high heat and wait for it to turn nut brown in colour.
  4. Add the apples straight away before the butter burns and sauté over a slightly lower heat until the apples start to colour.
  5. Add a splash of brandy and flame the apples to burn off the alcohol, add the caster sugar and continue to turn the apples in the pan until caramelised.