Ingredients

• 6 duck breasts, about 175g/6oz each
• 1 red onion, finely chopped
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp ground ginger
• 140g/5oz ready-to-eat dried apricots, coarsely chopped
• 2 tbsp demerara sugar
• 300ml/½ pint red wine

Method

1. Score the duck breast skins using a sharp knife in a diagonal pattern, taking care not to cut into the flesh. Sprinkle with salt and pepper.
2. Fry the onion in the oil until softened and lightly coloured, about 7 minutes. Stir in the cumin and mustard seeds and the ginger and fry for 1 minute. Throw the apricots into the pan, stirring well. Add the sugar and wine and bring to the boil. Season lightly, then simmer uncovered for 10-12 minutes, stirring occasionally, until the apricots are tender and the sauce is slightly thickened.
3. Heat a large frying pan, preferably non-stick. Add the duck breasts skin-side down and dry fry over a moderately high heat until the skin is crisp and dark brown and much of the fat has melted, about 5 minutes. If the fat splatters, drain as much as you can from the pan using a bulb baster or large metal spoon. Remove the breasts from the pan and put them in a shallow ovenproof dish, skin-side up, ready for roasting.
4. Preheat the oven to 200C/Gas 6/fan oven 180C. Roast the duck breasts for 12-15 minutes if you like them pink or for 18-20 minutes if you prefer them well done. Reheat the apricot relish, adding a splash of water if it has thickened on cooling. Remove the duck from the oven, cover with foil and leave to rest for 5 minutes. Serve on warmed dinner plates with the apricot relish spooned over each duck portion.

Notes