Ingredients

1 x 200g duck breast 250g beetroot 180g broccoli 10g sesame seeds 2 tbsp honey 2 tsp red wine vinegar 1 tsp dried chilli 1 tbsp soy sauce 1 tsp cumin seed 2 tbsp red wine vinegar 50ml chicken stock

Description

For The Glaze, Combine The Cumin Seed, Chilli, Soy Sauce, Half The Vinegar And Half The Honey In A Bowl. Fry The Duck Skin Side Down For 7 Minutes Until Golden In Colour.  Flip The Breast And Glaze Before Placing In The Oven At 180c For 4 More Minutes, R

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