Black Cherry Duck PDF Print E-mail
This simple and sophisticated dish is wonderful served with mashed potato and some greens.

Serves 2

2 duck breasts (skins in tact)
Salt and Pepper
1 medium/ large red onion, cut into around 12 chunky segments
1/3 bottle The Best of Taste Co Black Cherry Coulis with Kirsch
100ml vegetable or chicken stock or weak gravy
1 dessertspoon of Brown Sugar
1 tsp mustard (any variety)
   Preheat the oven to 180°C, X F. Gas mark 4

1. Begin by finely scoring the skins diagonally with a sharp knife to create a diamond pattern. Rub each skin generously with salt 
2. Place the duck breast into a very hot frying pan and, turning, cook on each side for 3-4 mins until the skin is golden and crispy. The duck will release its own fats and so after a minute or two you can also throw in the red onion to soften.
3. Place the duck and onion into a small roasting or pyrex dish and pop in the preheated oven for 15 minutes to finish cooking.
4. About 5 minutes before the duck is ready, put the frying pan back over a medium heat and pour in the Black Cherry Coulis, stock or gravy, and sugar, also adding the mustard and pepper to season.  Simmer, stirring gently, for 5 around minutes to reduce.
5. Remove the tray from the oven and leave the duck to tenderise for a few minutes before slicing and serving with the onions and sauce poured over.

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