Spiced Duck with Cherry Sauce
This Spiced Duck with Cherry Sauce is a classic combination with big flavours. This beautiful dish is served with fondant potatoes.
Ingredients
Duck
- 2 large duck breasts, scored
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 2 tbs runny honey
Sauce
- 100ml madeira
- 300ml veal jus
- 100g cherries, stoned or mulberries
- 2 large potatoes, cut into rounds
- 300ml chicken stock
- 50g butter
- Salt and pepper
To garnish
- Red amarinth leaves (optional)
Method
Score the skin of the breasts, season with salt and place in a warm, dry frying pan.
Dry fry the duck skin side down over a medium heat for 4 minutes, flip over sprinkle over spices, drizzle over honey and pop in the oven for 8 to 10 minutes then rest.
Slice the potatoes. Add the butter and oil into a hot saucepan. Add the potatoes and add thyme. Cook for a couple of minutes. Brown the potatoes in butter, flip over and cover in stock. Cook for 15 to 20 minutes until soft.( this can be done in the oven at 200c)
Heat a saucepan, add the madeira and veal jus, bring to the boil and reduce by half. Add a knob of butter and cherries, take off the heat.
To serve, slice the duck pop on a plate with the potatoes drizzle over the cherry sauce top with herbs.
Ingredients
Duck
- 2 large duck breasts, scored
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 2 tbs runny honey
Sauce
- 100ml madeira
- 300ml veal jus
- 100g cherries, stoned or mulberries
- 2 large potatoes, cut into rounds
- 300ml chicken stock
- 50g butter
- Salt and pepper
To garnish
- Red amarinth leaves (optional)
Method
Score the skin of the breasts, season with salt and place in a warm, dry frying pan.
Dry fry the duck skin side down over a medium heat for 4 minutes, flip over sprinkle over spices, drizzle over honey and pop in the oven for 8 to 10 minutes then rest.
Slice the potatoes. Add the butter and oil into a hot saucepan. Add the potatoes and add thyme. Cook for a couple of minutes. Brown the potatoes in butter, flip over and cover in stock. Cook for 15 to 20 minutes until soft.( this can be done in the oven at 200c)
Heat a saucepan, add the madeira and veal jus, bring to the boil and reduce by half. Add a knob of butter and cherries, take off the heat.
To serve, slice the duck pop on a plate with the potatoes drizzle over the cherry sauce top with herbs.
