A dish with a difference
If you’re not one to normally eat duck, this dish will instantly have you wondering just why that is…
Ingredients
2 Duck breast
30g Butter
400ml Chicken stock (I use homemade, but you can use ready made)
1 large shallot
12 dark cherries (frozen or fresh)
4 table spoons of Port
2 tablespoon orange blossom honey
Preparation time
10 minutes
Cooking time
15 minutes
Cooking Level
Medium
Method
- Score the duck skin in a diamond pattern,ensuring not to slice completely through the skin into the flesh.
- Melt half of the butter in your pan. Rub duck with salt and pepper. Add the duck, skin side down to pan and cook until skin is browned and crisp (about 4 minutes), this is very important as duck is quite fatty.
- Turn the duck breasts over, reduce heat to medium, and cook until browned and desired level of ‘done’ (about 8 minutes for medium-rare.)
- Remove from pan and wrap in foil to rest and keep warm.
- Pour out most of the butter and fat from the pan, leaving just enough to fry the shallots, cook until soft. Add port and turn heat up to make port bubble for 2 minutes, add in stock, cherries and honey, cook for about five minutes or until you have a glaze. Whisk in remaining butter.
- Slice and fan out the duck, serve with mashed potato and seasonal veg.
You might like: Vegan pancakes recipe
For more recipes and cooking tips, take a look at our food writer Anouska’s facebook page here
