Pan-roasted duck with cherry sauce
Succulent duck breast seared until the skin is crisp and rendered, then paired with a luscious sweet-and-sour cherry sauce. The white wine and tart cherries cut through the richness of the duck meat beautifully. Slice and serve warm for an elegant gourmet main course.
Ingredients
- Olive Oil15 ml
- White wine50 ml
Instructions
6 steps- 1
Preheat the oven to 200C/400F/Gas 6.
- 2
To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper.
- 3
Heat a frying pan and cook the duck for five minutes skin-side down. Pour off excess fat and turn the duck breast over. Place in the oven and cook for eight minutes. Remove and rest for one minute.
- 4
To make the sauce, heat the cherries in a frying pan and stir in the caster sugar.
- 5
Add the wine and cornflour paste and cook to reduce by half.
- 6
Serve the breast in the middle of the plate and spoon the cherry sauce around.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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