4 Duck breasts
500 milliliters Fresh marula juice
100 milliliters Duck stock (or chicken)
1 Red chili
2 teaspoons Butter
4 sprigs Thyme
1. Score the duck breasts but cutting shallow, crosswise patterns through the skin and into the fat. This will help to render the fat quicker and help the skin to crisp up. Season with salt and pepper.
2. Heat a pan to high. Lay the breasts fat side down and sear the meat on all sides. It should be nicely browned and the skin should be crisp. This would take about four to five minutes, depending on the thickness of the breast and the amount of fat under the skin. Reduce the heat to medium and continue to cook the meat to medium-rare to medium depending on your preference. Do not over-cook. Remove the breasts and set aside to rest.
3. Deglaze the pan in which the duck was cooked by adding a little marula juice. Stir until the pan juices are well mixed. Slice and add the chili. Continue to cook for a few minutes until the marula sauce starts to thicken. Add the remaining juice and the stock. Turn up the heat and bring to the boil. Boil for one to two minutes and strain the sauce to remove the chili. Return the strained sauce to the pan. Turn down the heat, add the thyme and reduce the sauce. Keep an eye on the sauce because the high pectin content will thicken the sauce quite quickly.
4. When the sauce is thick enough to cover the back of a spoon, add the butter. Stir until the sauce becomes glossy. Add the duck breast to warm through. Serve immediately.