by Chef Marvin Gauci
Take this list with you to any of our 8 supermarkets:
Pre-heat the oven to 180°C. Remove the skin from the duck breast and divide into two equal sized portions. Take the chicken breast and with a sharp pointed knife cut a pocket in the centre of the breast, large enough for the duck breast
Shallow fry or grill the chicken until golden, then place in the preheated oven and bake for 15-20 mins, checking to make sure the chicken is cooked through without overcooking the duck.
For the sauce, add 1 tbsp oil to a heated pan and cook the onions until they begin to brown. Add the cranberry jam, rosemary and the port, reduce for 30 seconds, add the stock and reduce for 3 minutes on low heat. Finally, add the cream and reduce further until the sauce thickens.
Place the chicken on the serving plate and cut into 2 pieces, pour the sauce over the chicken and top with roasted pine nuts. Serve with a spring onion garnish on the side.