Duck breast with apricot sauce and bulgur

Ingredients

For 1 serving

• Duck breast150 g
• Apricots3
• Ginger3 g
• Apple cider vinegar10 ml
• Bulgur55 g
• Zucchini150 g
• Mintto taste
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten,

In season: June – July

Method

1. Bring water to the boil for the bulgur. Put the bulgur in a bowl, cover it with about twice its volume of boiling salted water, cover with a plate and leave it to swell for 15 minutes, until it has absorbed the water and is tender.
2. Meanwhile sscore the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and season with a pinch of salt. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the fat has rendered and the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
3. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
4. Wash and stone the apricots and cut them into wedges; peel and grate the ginger. In the drained pan cook the apricots with the ginger, cider vinegar and a pinch of salt over medium heat for 5 minutes, until soft and the sauce is syrupy.
5. Wash and trim the courgettes and cut them into roughly 1 cm dice; sauté them with the oil over medium-high heat for 5 minutes, until golden but firm, and salt them. Fluff the bulgur with a fork, stir in the courgettes and torn mint and serve with the sliced duck and the apricot sauce.