“Cooking for one is neither sociable nor economic. The enjoyment that comes from cooking for loved ones and swapping service dishes across a table has enthused many a dinner party but when you are preparing a meal for one, kitchen time can be bitter sweet.

“Supermarkets are not forgiving of the single bird flying solo favouring bulk buying for couples and families. We all know it’s usually cheaper to buy the family pack of pears than one at a time. This dish is both indulgent and easy.

“There are minimal ingredients and even fewer leftovers.”

Zara Janjua is a TV presenter and producer from Glasgow. She is a food blogger and social media influencer who has cooked on TV beside some of Scotland’s best chefs. Coming from an Asian family she enjoys fusing flavours from Pakistan with the Mediterranean and Middle East.
For more information, visit: www.zarajanjua.com

Serves 1

1 duck breast, skin on
1 grapefruit
1 tbsp balsamic vinegar
1 tsp mango chutney
1 tsp butter
1 tsp brown sugar
A pinch of garlic powder
A pinch of onion powder
Salt and pepper
To garnish:
1 pomegranate
A few fresh mint leaves


1 Preheated your oven to 200°C. Pat the skin of the duck breast completely dry before scoring the fat and rubbing with a pinch of salt. Set aside while you prepare the glaze.

2 Slice the grapefruit into quarters. Remove the segments of fruit from one of the quarters and place to the side before juicing the rest.

3 Heat the grapefruit juice in a pan with the balsamic vinegar, sugar, mango chutney, butter, garlic powder and onion powder. When it comes to the boil, let it reduce slowly to form a thick glaze, stirring regularly.

4 Place the duck, skin side down, in a hot non-stick pan on a medium heat without oil for 5 minutes or until golden brown. Pour off the fat regularly. Once golden brown, flip over and seal the other side for 1 minute.

5 Place the duck breasts skin side up on a rack and spoonful half of the glaze over the meat before placing in a roasting tin in the middle of the pre-heated oven. Cook for a further 15 to 18 minutes, depending how you like your duck cooked.

6 When the duck is cooked to your liking rest the meat in a warm place for 5 to 10 minutes before serving.

7 When serving, spoon the rest of the glaze over the meat and sprinkle some pomegranate and mint over the top for a burst of freshness.