The Bensons Table: Apple and Honey Glazed Duck with Sweet Potato and Feta Salad

The Bensons Table: Apple and Honey Glazed Duck with Sweet Potato and Feta Salad

Our Apple and Honey Glazed Duck, served with a Sweet Potato and Feta Salad, is one of those recipes that is a firm family favourite in the Benson’s house.

The natural sweetness of our whole pressed Cloudy Apple Juice creates a beautifully sticky glaze for the duck, while the fresh, colourful salad makes it the perfect summer meal. It feels special enough for a weekend dinner, but it is still simple enough to make at home for the whole family.

Who says apple juice is just for drinking?

Apple and Honey Glazed Duck

You will need

For the duck:

  • 2 duck breasts
  • Salt and freshly ground black pepper
  • Bensons Cloudy Apple Juice
  • Honey
  • Fresh thyme

For the salad:

  • Sweet potato, peeled and diced
  • A drizzle of olive oil
  • Mixed salad leaves
  • Feta, crumbled
  • Pomegranate seeds
  • Pumpkin seeds or mixed seeds

For the dressing:

Method

Roast the sweet potato

Preheat the oven to 200°C, or 180°C fan.

Place the diced sweet potato onto a baking tray, drizzle with olive oil and season with salt and pepper. Roast until soft and lightly golden around the edges.

Prepare the duck

Using a sharp knife, carefully score the skin of each duck breast without cutting into the meat. Season well with salt and black pepper.

Place the duck breasts skin-side down in a cold, dry frying pan, then turn the heat to medium. Starting with a cold pan helps the fat render slowly and gives the duck a deliciously crisp skin.

Cook until the skin is golden, carefully pouring away any excess fat as it collects. Turn the duck breasts over and cook briefly on the other side before transferring them to an ovenproof dish.

Make the apple and honey glaze

Add the Bensons Cloudy Apple Juice, honey and fresh thyme to a saucepan.

Bring to a gentle simmer and allow the mixture to reduce until it begins to thicken into a glossy glaze. Spoon some of the glaze over the duck, then finish cooking it in the oven.

Once cooked to your liking, remove the duck from the oven and leave it to rest before slicing. Keep the remaining glaze warm for serving.

Assemble the salad

Add the roasted sweet potato to a serving bowl with the mixed leaves, crumbled feta, pomegranate seeds and mixed seeds.

Whisk together a splash of Bensons Cloudy Apple Juice, olive oil and wholegrain mustard. Season to taste, then pour the dressing over the salad and toss everything together gently.

Serve

Slice the rested duck and serve it alongside the Sweet Potato and Feta Salad. Spoon over the warm apple and honey glaze to finish.

More Than a Drink

Our Cloudy Apple Juice is whole pressed using British apples and is never ever from concentrate. Its naturally fresh apple flavour makes it delicious to drink, but it also works brilliantly in sauces, marinades, dressings and desserts.

In this recipe, the juice combines with honey to make a sweet, sticky glaze that pairs beautifully with the richness of the duck.

Save this recipe for your next family dinner. 

Lexi's Apples of Wisdom