José Pizarro’s Duck breast pan fried with escabeche


4 duck breast

2 tbsp olive oil

3 garlic cloves, finely sliced

2 medium carrots, cut into batons

1 stick of celery diced

1 echalions or banana shallot, sliced

1 tsp black peppercorns

2 sprigs fresh thyme

6 tbsp sherry vinegar

6 tbsp dry white wine

200ml chicken stock

8 dried apricot

12 sultanas

8 prunes, stoned and halved

Salt and freshly ground black pepper


1. Preheat the oven to 180C, gas mark 4. Score the skin of the duck breasts with a sharp knife and season well. Heat a non-stick frying pan and place the duck breasts in, skin-side down and fry for 6-7 minutes, until the skin is nice and crispy. Transfer to a small roasting tin and finish in the oven for 5-6 minutes for a medium.

2. Meanwhile, heat the olive oil in a frying pan in a medium heat. Fry the garlic for a minute, add the carrots, celery and shallots, cook for 2-3 minutes.

3. Add the peppercorns, thyme, wine and vinegar and bring to the boil, so the alcohol evaporates; add the chicken stock and the dried fruit and leave to the escabeche to reduce.

4. Take the duck breast out of the oven and leave to rest for a couple of minutes, before cutting the breast into 2 and placing on 4 warm plates. Spoon the escabeche over the top and serve.

Serves: 4

3 stars

Average user rating Based on 5 ratings