Name: Crispy duck with cherry sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

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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Ingredients

Method

Cherry sauce

Crispy duck

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