|
Spiced Duck with Cherry Sauce |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 10 mins |
Cooking 40 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
For the duck:
2 large duck breasts, scored
½ tsp ground cinnamon
½ tsp ground cumin
2 tbsp runny honey
To garnish
Red amaranth leaves (optional)
|
For the sauce:
100ml Madeira
300ml veal jus
100g cherries, stoned or mulberries
2 large potatoes, cut into rounds, ± 2 cm thick
300ml chicken stock
50g butter
1 tbsp oil
2 sprigs of thyme, leaves picked
Salt and pepper
|
Adapted from James Martin |
-
Score the skin of the breasts,
season with salt and place in a warm, dry frying pan.
-
Slice the potatoes. Add the
butter to a hot saucepan. When the butter is foaming, add the potatoes.
Cook for ± 5 mins
to brown the potatoes - do not move until brown, then add
the oil flip over & cook for 5 mins until golden brown.
-
Carefully add the stock and
the thyme. It will splash when added to the hot fat. Cover
and cook for
15 to 20 mins on top of the stove until soft or in the oven
at 200C/180c fan. Do not cover if cooking in the oven.
-
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.
-
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
|
|
DAILY
DINNERS 
