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      Otter Vale Products


      Roasted Duck Breast, Charred Chicory with Fig and Date Jus

      In 2017 we were excited to be part of the ‘Taste of the West Country’ recipe book, celebrating award-winning chefs and producers from across the South West. As participating producers, we were partnered with the very talented Chris Dayer, Head Chef at River Exe Café.

      Chris created some outstanding dishes using our Date & Fig Relish, Redcurrant Mint & Orange Jelly, and Coronation Sauce; all Taste of the West 2015 award winners.

      Below you’ll find his recipe for Roasted Duck Breast, Charred Chicory with Fig and Date Jus, using our Fig & Date Relish and Redcurrant, Mint & Orange Jelly in truly unique ways:


       2 duck breasts

      4 tsp Otter Vale Redcurrant, Mint and Orange Jelly

      For the fig and date jus

      2 shallots

      1 carrot

      1 leek

      2 clove of garlic

      1 stick of celery

      1 sprig of thyme

      1 bay leaf

      20ml red wine

      100ml Port

      50ml red-wine vinegar

      500ml chicken stock

      2 tsp Otter Vale Date and Fig Relish

      Vegetable Oil


      For the Chicory

      1 head of chicory

      100ml soy sauce

      400ml orange juice

      50g butter

      4 fresh figs


      To make the fig and date jus
      1. Roughly chop the shallots, carrot, celery, leek and garlic. Add enough vegetable oil to cover the bottom of a medium-sized pan and place over a medium heat until it starts to smoke. Add the chopped vegetables and, keeping them moving, cook until they reach a dark brown colour. Add the thyme, the bay leaf, then the red wine, port and vinegar. Turn down to a low heat and reduce the mixture until very little liquid is remaining. Add in the chicken stock and reduce again by half.

      2. Strain through a fine sieve into another pan. Return to the heat and reduce again until syrupy, then add the date and fig relish. If the sauce is too thick, add a splash of water.

      For the duck

      Season the duck breast with salt and pepper and place them in a cold frying pan. Bring the pan up to a high heat and cook the duck evenly until both sides are golden brown. Remove the pan from the heat and rest the duck.

      For the chicory

      Remove any damaged outer leaves then cut the chicory in half, length ways. Sprinkle the chicory with a little caster sugar and caramelize in a hot pan. Add the soy sauce, orange juice and butter, cover with a lid and reduce the heat. Cook for five to six minutes, basting regularly. 

      We’d love to see how your own version of Chris’s recipe. Share your photos with us and we’ll feature them on our Facebook Page!

      Photography copyrighted to David Griffen Photography. Recipe belongs to River Exe Cafe and Taste of the West.

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