| SpotX Wild Foods Recipe from Jason Wright
Prep:15 minutes Cook:15 minutes Difficulty:1 Ingrediants: - 2 large duck breasts.
- All-purpose cajun seasoning.
- Flour.
- Salt and pepper, to taste.
- 350 grams streaky bacon.
- 1 large onion, chopped.
- 1 cup dry red wine.
- ¾ cup Roses orange marmalade.
Directions: - Sprinkle duck breasts generously with seasoning.
- Dredge in flour that has been seasoned with salt and pepper.
- Shake off excess and allow to stand at room temperature.
- Fry the bacon until very crisp; remove to paper towels and drain.
- Sauté onions in hot bacon grease until limp, remove and set aside.
- Fry floured duck breasts in hot fat, turning once, until golden brown.
- Mix wine and marmalade until thoroughly combined.
- Crumble bacon and add, along with the onions, to the sauce.
- Stir well.
- Pour the sauce over the duck breasts, cover and reduce heat to medium.
- Allow to simmer for 3-5 minutes.
- Do NOT overcook the breasts.
- They should still be pink in the centre for best flavour.
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