Ingredients
FOR THE MARINADE
2 tablespoon of olive oil
6 ripe strawberries for smashing
1 tsp brown sugar
salt & pepper for seasoning
FOR THE MOROCCAN PILAF
2 tablespoons of Ras el Hanout (spice mix)
½ preserved lemon, sliced
3 tablespoons of pistachio
3 tablespoons of cranberries
3 cups of cooked quinoa
2 cups of baby spinach
2 star anise
¼ cup Beerenberg Tomato and Cracked Pepper Relish
¼ cup Beerenberg Chilli Sauce
FOR THE SAUCE
2 cups of sliced cooked roasted heirloom carrots
Herbs to serve – flat leaf parsley, coriander, mint
Directions
Combine all the ingredients for the pilaf, season to taste and set aside.
In a metal mixing bowl smash strawberries and add sugar and oil. Place in the duck breasts ensuring all are covered.
In a heavy based pan add oil and fry off duck breast until browned on the outside. Transfer to a baking tray and grill breast at a medium heat until medium cooked.
Allow meat to rest for 5-10 minutes before slicing.
Arrange duck breast on top of pilaf and serve.
