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Recipe

Crispy duck with cherry sauce

This hearty meal looks and tastes impressive but only takes half an hour to create. Drizzle the rich cherry sauce over succulent duck and enjoy with a side of cooked vegies.

2014年5月29日2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Cherry sauce
  • 2 tablespoon olive oil
  • 1 red onion, finely sliced
  • 2 strips lemon zest
  • 2 sprigs thyme
  • 1/3 cup red wine
  • 1/2 cup chicken stock
  • 1 415 gram can pitted cherries in syrup, drained, syrup reserved
  • 2 teaspoon balsamic vinegar
Crispy duck
  • 4 duck breasts, skin on
  • 30 gram chilled butter, chopped
  • steamed green beans, baby potatoes (tossed in butter and chopped parsley), to serve

Method

Cherry sauce
  • 1
    Heat half the oil in a medium frying pan on high. Saute onion, zest and thyme 4-5 minutes, until onion is tender and lightly golden.
  • 2
    Add wine and cook, stirring, 2 minutes. Stir in stock, reserved syrup and vinegar. Bring to boil. Reduce heat to medium and simmer 3-4 minutes, until reduced by a third. Add cherries and set sauce aside.
Crispy duck
  • 3
    Heat remaining oil in a large frying pan on medium. Season duck skin to taste. Add to pan, skin side down, and cook 4-5 minutes, until skin is golden. Turn and cook a further 3-4 minutes. Remove from heat and rest, loosely covered with foil, 5 minutes.
  • 4
    Return sauce to a medium heat and bring to a simmer. Gradually add butter, one piece at a time, whisking constantly until sauce is thick and glossy. Reduce heat to low and cook a further 2-3 minutes. Season to taste.
  • 5
    Slice duck breast and serve drizzled with sauce. Accompany with steamed green beans and baby potatoes.

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